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.
1 tablespoon butter1 small onion, chopped (about 1/4 cup)0.5 teaspoon dried basil leaves, crushed1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.25 cup water0.5 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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