Vegetable Rotini - cooking recipe

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

Preparation

In a 3-quart saucepan, gradually stir soup into cream cheese. Add milk, mustard and pepper.
Over low heat, heat thoroughly, stirring often.
Add macaroni, vegetables and Parmesan cheese. Heat through, stirring often.
Makes 4 servings.