Asparagus-vegetable Potato Topper


1 tablespoon vegetable oil

3/4 pound asparagus, trimmed, cut into 1-inch pieces or 1 package (about 9 ounces) frozen asparagus cuts

2 medium carrots, sliced (about 1 cup)

1 cup sliced mushrooms (about 3 ounces)

1/4 teaspoon dried basil leaves, crushed

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup

2 tablespoons milk

6 hot baked potatoes, split


Hot Split Baked Potatoes Are Topped With A Creamy, Vegetable-studded Sauce In This Tasty, Meat-free Main-dish. Expect Compliments for The Cook!

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