Cheddary Scalloped Potatoes

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  • 2 tbsp. margarine
  • 1 small onion, sliced
  • 1 can (10 3/4 oz) Campbell’s NEW Broccoli Cheese Soup
  • 1/3 cup milk
  • 1/8 tsp. pepper
  • 4 medium potatoes, cooked and sliced (about 3½ cups)
  •  Chopped fresh parsley for garnish
  1. In skillet over medium heat, in hot margarine, cook onion until tender.
  2. Add remaining ingredients except parsley. Heat to boiling.
  3. Reduce heat to low. Cover; simmer 5 minutes or until hot and bubbling. Garnish
    with parsley.
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