- Prep Time
- 15 mins
- Total Time
- 1 h 30 m
- 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
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
- Fibre:
- 3 g
- Sugar:
- 8 g
- Cholesterol:
- 20 mg
- Protein:
- 6 g
