Yield: 4 Servings
|1 pounds||Rotini pasta|
|1 cup||Broccoli floweretts|
|2 \N||Green peppers, medium|
|10¾ ounce||Can cream celery soup|
|½ cup||Cheddar cheese, shredded|
|½ cup||Milk 2%|
|1 tablespoon||Brown spicy mustard|
Put on the pasta water to boil. When it is boiling add the sliced carrots.
Cook for five minutes. Then add the rotini and bring back to the boil. Once it is boiling again slowly add the broccoli flowerettes. Stir and cook for about 10 minutes until rotini is done. Drain into a colander. Return pan to stove and turn down the heat to low. Add the remaining ingredients. Over low heat, heat until cheese melts, stirring often. Add rotini and vegetables back into the pot. Heat through, stirring occasionally.
Original poster not on file
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 14, 98