Italian Vegetable Potato Topper

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?"

Ingredients

20 m {{adjustedServings}} servings 286 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 648 mg
  • 26%

Based on a 2,000 calorie diet

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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.
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