I think the next time I make it, I will use a different cream soup. I don't know if it's the brand I got or what, but there were mushrooms galore. Icky. This is a pretty simple, meatless, quick-fix dish.
What you need:
- 1 pkg. (16 oz.) penne pasta
- 4 cups fresh or frozen broccoli florets
- 1 can cream of mushroom soup
- 1 1/2 cups milk
- 1/2 tsp. black pepper
- 6 oz. shredded mozzarella cheese
- 1/4 cup Parmesan cheese
Cook pasta according to directions, adding broccoli in during the last 4 minutes; drain.
Stir soup, milk and black pepper in a 2 quart baking dish.
Stir in pasta, 3 oz. mozzarella, and 2 tbsp. Parmesan.
Top with remaining cheeses and bake at 350 for 25 minutes.
Recipe from Campbell's Kitchen
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