Beef-Topped Potatoes
Piping hot baked potatoes are topped with a savory combination of chunky beef and vegetable soup, broccoli and cheese to make a comforting main dish that's ready in just 15 minutes.
Ingredients
1 can (19 ounces) Campbell’s® Chunky™ Beef with Country Vegetables Soup
0.125 teaspoon ground black pepper
1 cup cooked broccoliflorets
3 hot baked potato, split
0.125 teaspoon ground black pepper
1 cup cooked broccoliflorets
3 hot baked potato, split
Instructions
Heat the soup, black pepper and broccoli in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling, stirring occasionally.
Spoon the soup mixture over the potatoes. Top with shredded Cheddar cheese, if desired.
Spoon the soup mixture over the potatoes. Top with shredded Cheddar cheese, if desired.
Beef-Topped Potatoes
Piping hot baked potatoes are topped with a savory combination of chunky beef and vegetable soup, broccoli and cheese to make a comforting main dish that's ready in just 15 minutes.
Directions
Print
Heat the soup, black pepper and broccoli in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling, stirring occasionally.Spoon the soup mixture over the potatoes. Top with shredded Cheddar cheese, if desired.
Ingredients
1 can (19 ounces) Campbell’s® Chunky™ Beef with Country Vegetables Soup0.125 teaspoon ground black pepper1 cup cooked broccoliflorets3 hot baked potato, split
Apple Cranberry Crunch
Here's a crunchy, quick and tasty breakf...
Fiesta Chicken Soup
A squeeze of lime juice just before servin...
Low FODMAP Chicken Parm Meatballs
Our recipe for Low FODMAP Chicken Parm Mea...
Fall Vegetable Soup with Black-Eyed...
Grilled chicken really boosts the flavor o...