For our Sunday dinner this past week, I put Campbell's Broccoli and Pasta Bianco to the test. We both thought it turned out great. However, there were some parts of the dish where I tasted a lot of Cream of Mushroom Soup, which I didn't care for. Other than that, it was fantastic.
This recipe was finished within minutes of Hubby coming back inside from walking the dog. He was shocked how fast I made an alfredo sauce. I had to break it to him it wasn't your typical alfredo sauce, but it fooled him!
Next time I make this, I may try it with Campbell's Cream of Chicken Soup and see how it works.
For busy families, this recipe would be great as a week day meal. There was no fuss, it's inexpensive, and is on the table in under 45 minutes!
6 cups uncooked penne pasta
4 cups fresh or frozen broccoli florets
1 can Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1-1/2 cups milk
1/2 teaspoon ground black pepper
1-1/2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Cook the pasta according to the package directions.
Add the broccoli for the last 4 minutes of cooking time.
Drain the pasta mixture well in a colander.
Stir the soup, milk and black pepper in a 2-quart shallow baking dish.
Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
Top with the remaining mozzarella and Parmesan cheeses.
Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted.