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Asparagus-Vegetable Potato Topper

Asparagus-Vegetable Potato Topper

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Hot split baked potatoes are topped with a creamy, vegetable-studded sauce in this tasty, meat-free main-dish. Expect compliments for the cook!

serves 6 people

Ingredients

cost per recipe: $7.25

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 3/4

    pound asparagus, trimmed, cut into 1-inch pieces

  • 2

    medium carrot, sliced (about 1 cup)

  • 1

    cup sliced mushrooms(about 3 ounces)

  • 1/4

    teaspoon dried basil leaves, crushed

  • 1

    can Campbell's® Condensed Cream of Asparagus Soup

  • 2

    tablespoons milk

  • 6

    hot baked white potato, split

view nutrition info

How to Make It

Heat the oil in a 10-inch skillet over medium heat.  Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally. Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
Spoon the soup mixture over the potatoes.
Step 1

Heat the oil in a 10-inch skillet over medium heat.  Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.

Step 2

Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.

Step 3

Spoon the soup mixture over the potatoes.

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Made With
Campbell's® Condensed Cream of Asparagus Soup

Campbell's® Condensed Cream of Asparagus Soup

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