Scalloped Sweet Potatoes

Change up your scalloped potato dish with this easy recipe using sweet potatoes, white potatoes, Mozzarella and Parmesan.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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Ingredients

  • 1 can (284mL)  CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 1/2 cup (125 mL) low fat (1%) milk
  • 3/4 cup (185 mL) shredded part skim mozzarella cheese
  • 1 large onion, thinly sliced
  • 1 tbsp (15 mL) chopped, fresh oregano leaves
  • 2 cloves garlic, minced
  • 1/8 tsp (1 mL) ground black pepper
  • 3 cups (750 mL) peeled white potatoes, halved, very thinly sliced
  • 3 cups (750 mL) peeled sweet potatoes, halved, cut into 1/4" (0.5 cm) slices
  • 1/3 cup (80 mL) shredded light Parmesan cheese

Directions

  1. Mix soup, milk, mozzarella cheese, onion, oregano, garlic and pepper in shallow 4 qt (4 L) baking dish.
  2. Stir in potatoes and spread evenly.
  3. Sprinkle Parmesan cheese on top.
  4. Bake, uncovered, at 375°F (190°C) until potatoes are tender – about 1 hour 15 minutes. Let stand for 5 minutes before serving.

Recipe tips

Since sweet potatoes cook faster than white potatoes, they are cut thicker so both will be fully cooked when the dish comes out of the oven.

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    October 10, 2015

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    December 29, 2014

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    October 9, 2013

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  • Kate D.

    December 23, 2012

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 170
Fat 4 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 340 mg
Carbohydrate 26 g
Dietary Fibre 2 g
Protein 8 g
Vitamin A 100 %DV
Calcium 15 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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