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Level
very easy
Prep Time
15 min
Total Time
90
Serves
8

Ingredients

1 container
Sensations by Compliments Butternut Squash Soup
625 mL
1 lb
sweet potatoes, peeled, thinly sliced
500 g
1 lb
potatoes, peeled, thinly sliced
500 g
1
onion, thinly sliced
1½ cups
grated Cheddar cheese
375 mL

Directions

Step 1
Preheat oven to 375°F (190°C). Spread 1 cup (250 mL) of the soup on the bottom of 9 x 13-in. (23 x 32-cm.) baking dish.
Step 2
Layer a third of the sweet potato slices, overlapping slightly, onto soup in baking dish. Next layer a third of the potato slices, overlapping slightly, followed by a third of onions, ½ cup (125 mL) soup then ½ cup (125 mL) cheese.
Step 3
Repeat layers in step 2 twice more, finishing with cheese on the top. Cover dish with aluminum foil. Bake on middle rack, 50 min. to 1 hr. or until potato is tender when pierced with a sharp knife. Uncover and continue baking another 15 min., until cheese is melted and lightly golden.
Step 4
Remove from oven and let set 5 min. before serving.

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Nutrition Facts

Nutrition Description:
Per serving (⅛ of the recipe):
Calories:
200
Fat:
7
Saturated Fat:
4
Carbs:
27
Fibre:
3
Sugar:
8
Cholesterol:
20 mg
Protein:
6
Sodium:
0 mg
Potassium:
0