Campbells Cheese And Broccoli Potato Topper Recipes

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BROCCOLI CHEESE POTATO TOPPER



Broccoli Cheese Potato Topper image

Make and share this Broccoli Cheese Potato Topper recipe from Food.com.

Provided by Sallyanne

Categories     One Dish Meal

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 can cream of celery soup
1/2 cup shredded cheese (cheddar or swiss)
1 teaspoon Dijon mustard (optional)
1/8 teaspoon pepper
2 cups cooked broccoli florets
3 -4 baked potatoes

Steps:

  • In 2-quart saucepan, combine soup, cheese, mustard, and pepper.
  • Heat over low heat until cheese is melted.
  • Add broccoli and heat through.
  • Serve over baked potatoes.
  • Sometimes I add chopped ham, bacon, or chicken.

Nutrition Facts : Calories 313, Fat 9.5, SaturatedFat 4.1, Cholesterol 23.2, Sodium 977.1, Carbohydrate 48.5, Fiber 5.3, Sugar 3, Protein 10.8

CAMPBELL'S CHEESE AND BROCCOLI POTATO TOPPER



Campbell's Cheese And Broccoli Potato Topper image

Provided by Global Cookbook

Number Of Ingredients 5

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.

Steps:

  • 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.

Nutrition Facts : ServingSize 165 g, Calories 199, Fat 4.69 g, TransFat 0.0 g, SaturatedFat 2.06 g, Cholesterol 6 g, Sodium 627 g, Carbohydrate 35.24 g, Fiber 5.3 g, Sugar 2.37 g, Protein 4.51 g

BROCCOLI AND CHEESE TOPPED POTATOES



Broccoli and Cheese Topped Potatoes image

Make and share this Broccoli and Cheese Topped Potatoes recipe from Food.com.

Provided by SouthernBell2627

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 large baking potatoes (6 to 8 oz. each)
2 cups broccoli florets
1 cup milk
1/2 cup cottage cheese
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese
2 tablespoons all-purpose flour

Steps:

  • Pierce potatoes several times with fork. Place in microwave oven on paper towel. Microwave on HIGH 15 minutes or just until softened. Wrap in paper towels; let stand 5 minutes.
  • Bring water to a boil in medium saucepan over medium heat. Add broccoli. Cook 5 minutes or until broccoli is crisp-tender. Drain. Add milk, cottage cheese, mustard and red pepper flakes to broccoli in saucepan. Bring to a boil. Reduce heat to medium-low; remove from heat.
  • Combine 3/4 cup cheddar cheese, mozzarella cheese and flour in medium bowl. Toss to coat cheese with flour; add to broccoli mixture. Cook and stir over medium-low heat until cheese is melted and mixture is thickened.
  • Cut potatoes open. Divide broccoli mixture evenly among potatoes. Sprinkle with remainig 1/4 cup cheddar cheese.

Nutrition Facts : Calories 422.2, Fat 19.6, SaturatedFat 11.9, Cholesterol 64.3, Sodium 502.9, Carbohydrate 39.8, Fiber 3, Sugar 1.9, Protein 23

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