Canned cheddar cheese soup, yogurt and dijon mustard make a spicy, creamy cheese sauce poured over steamed broccoli and baked potatoes.How many servings?
From kitchen to table in 1 hour.
condensed cheddar cheese soup
- Scrub potato, wrap in foil and bake in oven at 400 degrees until
tender (about 1 hour).
- When potato is easily pierced with a fork, combine cheese soup, yogurt and mustard in a small saucepan.
Warm over medium-low heat and stir to mix.
- Steam broccoli until tender.
- Split potato and top with broccoli. Pour yogurt cheese sauce the top.