1 can broccoli cheese soup
1 pkg. (3 oz.) cream cheese, softened
3/4 c. milk
2 tbsp. Dijon mustard
1/8 tsp. pepper
3 c. cooked Rotini macaroni
3 c. cooked vegetables (fresh) broccoli flowerets, cauliflowerets, carrots)
1/2 c. Parmesan cheese

3 quart saucepan, stir soup into cream cheese. Add milk, mustard and pepper. over low heat, stir often. Add macaroni, vegetables and cheese. Heat through, stir often. Makes 4 servings. You may substitute 1 bag of frozen vegetables.