Basil Skillet Potatoes
These creamy, cheesy potatoes with a hint of basil cook quickly in the skillet to make a fabulous side for your main course.
Ingredients
1 tablespoon butter
1 small onion, chopped (about 1/4 cup)
0.5 teaspoon dried basil leaves, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.25 cup water
0.5 cup shredded Cheddar cheese (about 2 ounces)
4 medium potato (about 1 1/4 pounds), cooked and sliced 1/4-inch thick
1 small onion, chopped (about 1/4 cup)
0.5 teaspoon dried basil leaves, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.25 cup water
0.5 cup shredded Cheddar cheese (about 2 ounces)
4 medium potato (about 1 1/4 pounds), cooked and sliced 1/4-inch thick
Instructions
Heat the butter in a 10-inch skillet over medium heat. Add the onion and basil and cook until the onion is tender.
Stir the soup, water and cheese in the skillet and heat until the cheese melts, stirring often. Add the potatoes and heat through.
Stir the soup, water and cheese in the skillet and heat until the cheese melts, stirring often. Add the potatoes and heat through.
Basil Skillet Potatoes
These creamy, cheesy potatoes with a hint of basil cook quickly in the skillet to make a fabulous side for your main course.
Directions
Print
Heat the butter in a 10-inch skillet over medium heat. Add the onion and basil and cook until the onion is tender.
Stir the soup, water and cheese in the skillet and heat until the cheese melts, stirring often. Add the potatoes and heat through.
Ingredients
1 tablespoon butter
1 small onion, chopped (about 1/4 cup)
0.5 teaspoon dried basil leaves, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.25 cup water
0.5 cup shredded Cheddar cheese (about 2 ounces)
4 medium potato (about 1 1/4 pounds), cooked and sliced 1/4-inch thick
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