4 cups rotini or cavatappi (sometimes called "corkscrew") pasta, or similar shape
1 (10 oz.) can condensed unsalted cream mushroom soup
1 (10 oz.) can condensed beef or mushroom-flavored soup (such as Campbell's Beefy Mushroom or Golden Mushroom)
1/2 cup water
2 tsp. onion or garlic powder (or 1 teaspoon each)
2 tsp. oregano, thyme, or Italian seasoning
1 tsp. black pepper

Fill a large pot with 6 to 8 cups water and set to boil.

In a smaller pot, combine the cream of mushroom soup, other soup, and water over medium heat. Stir until mixed smoothly, then add the seasonings.

While waiting for the pasta water to boil, stir the sauce mixture occasionally. Once the sauce is bubbling, lower the heat.

When pasta is done, drain and return to pot. Add sauce and stir gently until pasta is coated.

Serves 2 to 3 people.

Submitted by: Robin