Ingredients
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
Description
Hot Split Baked Potatoes Are Topped With A Creamy, Vegetable-studded Sauce In This Tasty, Meat-free Main-dish. Expect Compliments for The Cook!
Campbells Kitchen
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter