Cheddar Potato Slices

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom

Soup

1/2 teaspoon paprika

1/2 teaspoon pepper

4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick

1 cup shredded cheddar cheese (4 ounces)

1. Mix soup, paprika and pepper. In greased 2-quart shallow baking

dish arrange potatoes in overlapping rows. Sprinkle with cheese.

Spoon soup mixture over cheese.

2. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10

minutes more or until potatoes

are tender. Serves 6.

For the slow cooker/Crock Pot:

Follow directions above, placing ingredients in a lightly greased slow

cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until

potatoes are tender. Keep warm (on low) for serving.

Cheesy Cauliflower and Broccoli

1 (10 oz) pkg frozen cauliflower, thawed

1 (10 oz) pkg frozen broccoli, thawed

1 can Cheddar cheese soup

4 slices bacon

salt and pepper to taste

1/4 cup shredded cheddar cheese, if desired

Fry bacon until crisp; drain well on paper towels then crumble. Place

broccoli and cauliflower in crockery pot. Top with soup, sprinkle with

bacon. Season with salt and pepper. Cover and cook on low for 4 to 5

hours. About 20 minutes before done, top with cheddar cheese if used.

Serves 6 to 8.

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