Vegetable Rotini - cooking recipe

Ingredients
    1 can (10 3/4-oz.) Campbell's broccoli cheese soup
    1 pkg. (3-oz.) cream cheese, softened
    3/4 cup milk
    2 Tbsp. Dijon-style mustard (optional)
    1/8 tsp. pepper
    3 cups cook rotini (corkscrew) pasta (about 2 1/2 cups dry)
    3 cups cooked cut-up fresh vegetables (broccoli flowerets, cauliflower, carrots)
    1/2 cup grated Parmesan cheese
Preparation
    In 3 qt. saucepan gradually stir soup into cream cheese.
    Add milk, mustard and pepper.
    Heat thoroughly over low heat, stirring occasionally.
    Add pasta, vegetables and Parmesan cheese.
    Heat through, stirring often. 4 servings.

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