CREDIT: from Campbell’s Kitchens
1 can Condensed Broccoli Cheese Soup
(I used 1 can Cream of Broccoli soup)
2 cups broccoli florets or 1 pkg (10 oz) frozen cut, thawed
1 cup milk
1 tbsp spicy brown mustard
1 1/2 cups cooked ham, cut into strips
2 1/4 medium shell-shaped pasta (I used egg noddles), cooked & drained
Heat the soup, milk, mustard, and broccoli in a 10 inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the broccoli is tender.
Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling.
Makes 4 servings.
for more recipes, visit The Diary of a SAHM