Cooking Directions

• 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.

Ingredients

• 2 tablespoons butter
• 3 cups broccoli florets
• 3 cups sliced mushrooms (about 8 ounces)
• 1 medium onion, chopped (about 1/2 cup)
• 0.5 teaspoon garlic powder or 2 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.333 cup milk
• 0.125 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese
• 8 ounces (1/2 of a 1-pound package) fettuccine pasta, prepared according to package directions (about 4 cups)