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

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.