Beef-Topped Potatoes

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"Piping hot baked potatoes are topped with a savory combination of Campbell's® Chunky Beef with Country Vegetables Soup, broccoli and Cheddar cheese."
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Ingredients

15 m servings 232 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Mix soup, pepper and broccoli in saucepan. Heat through, stirring occasionally.
  2. Serve over potatoes. Top with cheese.
  3. Use 1 1/2 cups fresh broccoli flowerets for cooked broccoli.

Footnotes

  • Tip: To bake potatoes, pierce potatoes with fork. Bake at 400 degrees F for 1 hour or microwave on HIGH 7 to 10 minutes or until fork-tender.
  • Use 1 1/2 cups fresh broccoli flowerets for cooked broccoli.

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