Heat the butter in a 10-inch skillet over medium heat. Add the broccoli, mushrooms, onion and garlic powder and cook until the vegetables are tender-crisp, stirring occasionally.Stir the soup, milk, black pepper and cheese in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture over the fettuccine.
2 tablespoons butter3 cups broccoli florets3 cups sliced mushrooms (about 8 ounces)1 medium onion, chopped (about 1/2 cup)0.5 teaspoon garlic powder or 2 cloves garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.333 cup milk0.125 teaspoon ground black pepper2 tablespoons grated Parmesan cheese8 ounces (1/2 of a 1-pound package) fettuccine pasta, prepared according to package directions (about 4 cups)
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