Campbell's® Butternut Squash Soup, potatoes, cream and Parmesan are layered and roasted to create this rich, indulgent side dish.
Recipe Yields:
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| Ingredients | Metric | Imperial |
| Instructions |
| 1. Defrost soup in refrigerator overnight. 2. Grease a full steam table pan with oil or butter. 3. Spread a layer of Soup on bottom of pan. |
| 4. Top with a layer of potatoes and sprinkle with 1/3 parmesan and 1/3 of the cream—season with salt and pepper. |
| 5. Repeat with 2 more layers. |
| 6. Top with bread crumbs and bake at 350ºF (170C) for 1 hour or until potatoes are soft and top is browned. |
