- 1 tablespoon butter
- 1 small onion, chopped
- 1/2 teaspoon dried basil leaves, crushed
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 1/4 cup water
- 1/2 cup shredded Cheddar cheese
- 4 medium potatoes, cooked and sliced 1/4 inch thick
- 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.