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Italian Vegetable Potato Topper

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"An Italian vegetable combination is mixed with cream of mushroom soup and Parmesan cheese...that mixture is used to top hot baked potatoes.  Sounds good, doesn't it?"
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Ingredients

20 m servings 286 cals
Original recipe yields 4 servings

Directions

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  1. Heat the soup, black pepper, vegetables and cheese in a 3-quart saucepan over medium heat to a boil, stirring occasionally. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
  2. Spoon the vegetable mixture over the potatoes. Top with the tomato.

Footnotes

  • Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400 degrees F for 1 hour or until fork-tender.

Nutrition Facts


Per Serving: 286 calories; 5.7 g fat; 51.2 g carbohydrates; 8.8 g protein; 7 mg cholesterol; 648 mg sodium. Full nutrition

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