Cooking Directions

• 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