Ingredients:

• 1 can (10.75 ounce) can cream of mushroom soup
• ½ cup MILK
• ¼ teaspoon pepper
• ¼ teaspoon thyme
• ½ cup shredded sharp WHITE CHEDDAR CHEESE
• ½ cup chopped fresh mushrooms or 1 - 4 ounce jar
• 1 cup crumbled BLUE CHEESE
• ½ cup chopped onion
• 1 (14.5 ounce) can RED GOLD® PETITE DICED TOMATOES, very well drained
• 1 cup bread crumbs
• 2 tablespoons BUTTER, melted

Directions:
Spray a 9” x 12” baking dish with non-stick coating. Place potatoes in dish.

In a large bowl, combine soup, milk, thyme, blue cheese, onion, pepper, mushrooms, and white cheddar cheese; pour over potatoes.

Sauté bread crumbs in butter; add RED GOLD® PETITE DICED TOMATOES
and stir gently to combine. Sprinkle over potato mixture. Bake at 350° for 30
minutes or until golden and bubbly.

• Calories: 180
• Fat: 10g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 700mg
• Carbohydrate: 16g
• Fiber: 2g
• Protein: 8g
• Vitamin A: 10%
• Vitamin C: 15%
• Calcium: 15%
• Iron: 8%