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Italian Vegetable Potato Topper

By: Campbell's Kitchen

"An Italian vegetable combination is mixed with cream of mushroom soup and Parmesan cheese...that mixture is used to top hot baked potatoes. Sounds good, doesn't it?"

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Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 dash ground black pepper
2 cups frozen Italian vegetable combination
1/4 cup grated Parmesan cheese
4 hot baked potatoes , split
Chopped tomato

Directions

Heat the soup, black pepper, vegetables and cheese in a 3-quart saucepan over medium heat to a boil, stirring occasionally. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Spoon the vegetable mixture over the potatoes. Top with the tomato.

Footnotes

Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400 degrees F for 1 hour or until fork-tender.

Nutritional Information

Amount Per Serving Calories: 286 | Total Fat: 5.7g | Cholesterol: 7mg Powered by ESHA Nutrient Database

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