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Asparagus-Vegetable Potato Topper

Asparagus-Vegetable Potato Topper


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


cost per recipe: $8.64

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

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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