Yield: 4 Servings
Measure | Ingredient |
---|---|
10¾ ounce | Can Broccoli Cheese Soup |
1 cup | Milk |
1 \N | Tbp Spicy Brown Mustard |
2 cups | Fresh broccoli flowerets |
3 cups | Cooked Medium Shell Macaroni; (2 Cups Dry) |
1½ cup | Cooked Ham; Cut Into Thin Strips |
\N \N | Plum Slices |
\N \N | Fresh Mint |
In 10-inch skillet, combine soup, milk, and mustard; add broccoli. Over medium heat, heat to boiling, stirring often. Reduce heat to low. Cover; cook 5 minutes or until broccoli is tender, stirring often.
Add macaroni and ham. Heat through, stirring often. Garnish with plum slices and fresh mint.
Recipe by: Campbell's Easy Summer Recipes, 1995, pg. 46 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Feb 08, 1998