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 (corkscrew) macaroni (about 2 1/2 c. dry)
3 c. cooked cut-up fresh vegetables (broccoli flowerets, cauliflowerets, carrots)
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. Yield: 4 servings.