Provided by Campbell's Kitchen
Heat the soup, lemon juice, basil, garlic, zucchini, pepper and onion in a 12-inch skillet over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the cheese.
This recipe has been added to the following public cookbooks:
Kathy's EatingWell Healthy Choices,
Gails Cook Book,
Irene's Favorites,
cooks are us,
Jenny's Healthy Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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