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Makes
Serves: 8
Level
very easy
Prep Time
15
Total Time
90

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

Method

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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Nutritional Facts Per Serving

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