Source: Campbell's Recipes

Latkes with Sour Cream-Mushroom Sauce
Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.
Rating:
Serves: 16 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

 

 
2 large russet potato, shredded (about 3 cups)
5 green onion, chopped (about 1/2 cup plus 2 tablespoons)
1/4 cup all-purpose flour
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
vegetable oil
1 cup sour cream




Place the potatoes into a colander.  Rinse with cold water. Blot dry with paper towels.
Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
Heat the oil in a 12-inch nonstick skillet over medium-high heat.  For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon.  Cook the latkes, 5 or 6 at a time, until well browned on both sides.  Drain the latkes on paper towels.
Stir the sour cream, remaining soup and onions in a small bowl.  Serve the sour cream mixture with the latkes.


Notes:
Nutritional Values per Serving using Campbell's® Condensed Cream of Mushroom Soup: Calories 76, Total Fat 4g, Saturated Fat 2g, Cholesterol 7mg, Sodium 144mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 1g, Vitamin A 3%DV, Vitamin C 5%DV, Calcium 2%DV, Iron 2%DV

Nutritional Values per Serving using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 72, Total Fat 3g, Saturated Fat 2g, Cholesterol 7mg, Sodium 107mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 2g, Vitamin A 3%DV, Vitamin C 5%DV, Calcium 3%DV, Iron 2%DV


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