Source: Campbell's Recipes

Asparagus-Vegetable Potato Topper
Hot split baked potatoes are topped with a creamy, vegetable-studded sauce in this tasty, meat-free main-dish. Expect compliments for the cook!
Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes


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 mushroom (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 potato, split

Heat the oil in a 10-inch skillet over medium heat.  Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.

Spoon the soup mixture over the potatoes.

Nutritional Values per Serving using Campbell's Cream of Asparagus Soup: Calories 246, Total Fat 6g, Saturated Fat 1g, Cholesterol 2mg, Sodium 375mg, Total Carbohydrate 44g, Dietary Fiber 6g, Protein 7g, Vitamin A 75%DV, Vitamin C 30%DV, Calcium 5%DV, Iron 15%DV