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

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