BASIL SKILLET SCALLOPED POTATOES

1 tablespoon margarine or butter
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon dried basil leaves, crushed
1 (10 3/4 ounces) can Campbell’s condensed cream of celery soup
1/4 cup water
1/2 cup shredded Cheddar cheese (2 ounces)
4 medium potatoes (about 1 1/4 pounds), cooked and sliced 1/4-inch thick

In medium skillet over medium heat, heat margarine. Add onion and basil and cook until tender.

Add soup, water and cheese. Reduce heat to low. Heat until cheese is melted, stirring often. Add potatoes. Heat through, stirring occasionally.

Serves 4
Source: Campbell's