1 cn Campbell’s NEW Cheddar
-Cheese Soup (10 3/4 oz) 2 tb Sour cream or yogurt
1/2 ts Dijon-style mustard
1 c Cooked broccoli flowerets
4 Hot baked potatoes, split
Prep time: 10 minutes. Cook time: 10 minutes 1. In 1 1/2 quart saucepan, combine soup, sour cream and mustard; add
broccoli. Heat through, stirring occasionally. 2. Serve over potatoes. Garnish with chopped sweet red pepper if
desired. TIP: To bake potatoes: Using fork, pierce each potato; bake at 400’F. 1 hour OR microwave on HIGH 10 1/2 to 12 1/2 minutes until
fork-tender.