Vegetable Rotini - cooking recipe

Ingredients

1 can broccoli cheese soup
1 pkg. cream cheese, softened
3/4 c. milk
2 Tbsp. Dijon-style mustard (optional)
1/8 tsp. pepper
3 c. cooked rotini (about 2 1/2 c. dry)
3 c. cooked cut-up vegetables
1/2 c. grated Parmesan cheese

Preparation

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