Vegetable Rotini

Name: Vegetable Rotini
Ingredients: 1 (10 3/4 oz.) can Campbell's broccoli cheese soup; 1/8 tsp. pepper; 1 (3 oz.) pkg. cream cheese, softened; 3/4 c. milk; 2 Tbsp. Dijon style mustard (optional); 3 c. cooked rotini (corkscrew) macaroni (about 2 1/2 c. dry); 3 c. cooked, cut up fresh vegetables (broccoli flowerets, cauliflowerets, carrots); 1/2 c. grated Parmesan cheese

8 ingredients

4 steps

Ingredients

1 (10 3/4 oz.) can Campbell's broccoli cheese soup
1/8 tsp. pepper
1 (3 oz.) pkg. cream cheese, softened
3/4 c. milk
2 Tbsp. Dijon style mustard (optional)
3 c. cooked rotini (corkscrew) macaroni (about 2 1/2 c. dry)
3 c. cooked, cut up fresh vegetables (broccoli flowerets, cauliflowerets, carrots)
1/2 c. grated Parmesan cheese

Directions

1

In a 3-quart saucepan, gradually stir soup into cream cheese. Add milk, mustard and pepper.
2

Over low heat, heat thoroughly, stirring often.
3

Add macaroni, vegetables and Parmesan cheese. Heat through, stirring often.
4

Makes 4 servings.