Cooking Directions

• Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup, water and corn in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the corn is tender.  Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.

Ingredients

• 0.75 pound 5% lean ground beef
• 1 small onion, chopped (about 1/4 cup)
• 0.5 teaspoon Italian seasoning or dried oregano leaves, crushed
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.25 cup water
• 1 cup frozen whole kernel corn
• 6 ounces (1/3 of a 1-pound package) rotini (spiral) pasta, cooked without salt and drained
• 0.25 cup grated Parmesan cheese