Ingredients:
Makes eight servings Prep time: 10 minutes Baking time: 30 minutes 2 cups water 3 tablespoons butter 3/4 cup milk 2 cups instant potato flakes or buds 10 3/4-ounce can Campbell’s Condensed Cheddar Cheese Soup 1/2 cup sour cream or plain yogurt Generous dash ground black pepper 1 medium green onion, chopped (about 2 tablespoons)

Instructions:
Heat water and butter in 2-quart saucepan over high heat to a boil; remove from heat. Stir in milk. Slowly stir in potatoes. Stir the potatoes, soup, sour cream, black pepper and green onion in 1 1/2-quart casserole. Bake at 350 degrees for 30 minutes or until hot. All materials courtesy of Campbell’s Cooking Soups. For more information, or more great cooking club recipes, visit www.campbellskitchen.com