1 (10 3/4 oz.) can Campbell's broccoli cheese soup
1 (3 oz.) pkg. cream cheese
3/4 c. milk
2 tbsp. Dijon-style mustard (optional)
1/8 tsp. pepper
3 c. cooked rotini macaroni (about 2 1/2 c. dry)
3 c. cooked cut-up fresh vegetables (or 16 oz. bag frozen vegetables, cooked)
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. 4 servings.