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Ingredientes
- 10 3/4 ounce can Campbell's New Cheddar Cheese Soup
- 2 Tbsp. Lowfat sour cream or possibly Yogurt
- 1/2 tsp Dijon Mustard
- 1 c. Cooked Broccoli Flowers
- 4 x Warm Baked Potatoes, split.
Direcciones
- 1) In 1 1/2 quart saucepan, combine soup, lowfat sour cream and mustard; add in broccoli. Heat through, stirring occasionally.
- 2) Serve over potatoes. Garnish with minced sweet red pepper if you like.
- NOTE: To bake potatoes: Using fork, pierce each potato; bake at 400 F for 1 hour. Or possibly microwave on high 10 1/2 to 12 1/2 min or possibly till fork tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 42 | 21% |
| Total Fat 4.69g | 6% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 627mg | 26% |
| Potassium 413mg | 12% |
| Total Carbs 35.24g | 9% |
| Dietary Fiber 5.3g | 18% |
| Sugars 2.37g | 2% |
| Protein 4.51g | 7% |
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