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
3 c. cooked fresh vegetables (broccoli, carrots, and cauliflower)
1/2 c. grated Parmesan cheese

In 3-quart saucepan, gradually stir soup into cream cheese. Add milk, mustard and pepper. Over low heat, heat through, stirring often. Add macaroni, vegetables and Parmesan cheese. Heat through, stirring often. Makes 4 servings.