Basil Skillet Potatoes

These creamy, cheesy potatoes with a hint of basil cook quickly in the skillet to make a fabulous side for your main course.


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.


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