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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 1 can Campbell's Cheddar cheese soup
- 1 c. cooked broccoli
- 2 Tbsp. sour cream
- 1/2 tsp. Dijon mustard
- 4 large baked potatoes
- chopped pimento
Method
- In 1 1/2-quart saucepan over medium heat, stir soup.
- Stir in broccoli, sour cream and mustard.
- Heat thoroughly.
- Stir occasionally.
- Split potatoes; fluff with fork.
- Serve sauce over potatoes.
- Garnish with chopped pimento.
- Makes 4 servings.