Vegetable Rotini - cooking recipe

Ingredients

1 can broccoli-cheese soup (10 3/4 oz.)
1 (3 oz.) pkg. cream cheese
3/4 c. milk
2 Tbsp. Dijon mustard
1/8 tsp. pepper
3 c. cooked rotini
3 c. cooked vegetables
1/2 c. Parmesan cheese

Preparation

Combine soup and cream cheese in a large saucepan.
Add milk, mustard and pepper over low heat.
Stir often.
Add macaroni, veggies and Parmesan cheese.
Heat through.
Makes 4 servings.