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Asparagus-Vegetable Potato Topper

Asparagus-Vegetable Potato Topper Recipe

  • 1 tablespoon vegetable oil
  • 3/4 pound asparagus, trimmed, cut into 1-inch pieces
  • 2 medium carrots, sliced
  • 1 cup sliced mushrooms
  • 1/4 teaspoon dried basil leaves, crushed
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Asparagus Soup
  • 2 tablespoons milk
  • 6 hot baked potatoes , split
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 258
Total Fat 6.2g
Saturated Fat 1.3g
Cholesterol 3mg
Sodium 848mg
Total Carbohydrate 45.3g
Dietary Fiber 7.1g
Sugars 5.4g
Protein 7.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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