New Potatoes and Peas

Campbell's New Potatoes and Peas Recipe

If you're looking for a side dish that really satisfies, but you don't want to spend hours creating it, try these potatoes and peas in a creamy mushroom sauce...it's ready in just 30 minutes!

At a glance

Prep

10 min.

Total

30 min.

Serves

7

Servings: about 3/4 cup each

Cook: 20 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

9 small new potatoes, cut into quarters (about 1 1/2 pounds)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/3 cup milk
1/2 teaspoon dried thyme or dill weed, crushed
1/8 teaspoon ground black pepper
1 package (10 ounces) frozen peas or peas with pearl onions, thawed and drained

How to Make It

  • 1

    Place the potatoes in a 4-quart saucepan and cover the potatoes with water. Heat over high heat to a boil. Reduce the heat to medium and cook for 8 minutes or until the potatoes are fork-tender. Drain the potatoes in a colander.

  • 2

    Stir the soup, milk, thyme and black pepper in the saucepan. Stir in the potatoes and peas. Heat over low heat, stirring occasionally until the mixture is hot and bubbling..

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

calories

390 400

totalfat

2g 3g

saturatedfat

0.5g 0.5g

cholesterol

0mg 4.99mg

sodium

390mg 430mg

totalcarbohydrate

84g 84g

dietaryfiber

14g 14g

protein

11g 11g

vitamina

20%DV 20%DV

vitaminc

90%DV 90%DV

calcium

8%DV 8%DV

iron

15%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#51107

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