Vegetable Rotini - cooking recipe

Ingredients

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

Preparation

*If desired, substitute 1 (16 ounce) bag any frozen vegetable combination, cooked and drained, for fresh vegetables.