1 can Campbell's broccoli cheese soup
1 pkg. (3 oz.) cream cheese, softened
3/4 c. milk
2 tbsp. Dijon style mustard (optional)
1/8 tsp. pepper
3 c. cooked rotini (2 1/2 c. dry)
1 bag (16 oz.) frozen vegetable combination, cooked and drained
1/2 c. grated Parmesan cheese

1. In 3-quart saucepan, gradually stir soup into cream cheese. Add milk, mustard, and pepper. Over low heat, heat through, stirring often.

2. Add rotini, vegetables and Parmesan cheese. Heat through, stirring often. Makes 4 servings.