Recipe by Campbell's Kitchen
"Creamy broccoli cheese soup and sour cream bake into a fantastic sauce and turn new potatoes into a special treat."
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1 (10.75 ounce) can
Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
sour cream or yogurt
hot pepper sauce
1 1/2 pounds
small new potatoes, quartered
onions, cut into wedges
grated Parmesan cheese
Thanks for the great recipe! I sliced the potatoes so they would cook faster and it still took a little over an hour for these to cook in my oven. Great flavor and quick prep time.
Yummy recipe, very filling! Few changes... I didn't have cream of broccoli so used a can of cream of chicken soup and mashed up some frozen broccoli and a little cheese with it, tasted great. Also didn't have red chili sauce so used some red pepper flakes, it definitely had a bite and was a big hit. I mixed in the Parmesan and cooked it in a slow cooker because I needed the oven for something else.
As written, this isn't really a stellar recipe- but it would be easy to take it to 5 stars. Add 8 oz of chopped broccoli, 1/2 c shredded cheddar, 2 cloves minced garlic, 1 tsp dill, 1/2 tsp red pepper flakes to the potato and sauce mixture!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Cheese New Potato Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 47
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