Cheesy Pasta & Veggies

This recipe gets an A++ for versatility!  Check your Graveyard (AKA crisper drawer) to see what needs used; chances are good that you can put some of it in with this.  You can also throw leftover chicken, turkey or ham in here, and you can add virtually any cheese that appeals to you.  With a tossed salad, it makes a quick, cheap and easy meal.

1 1/2 c. pasta, uncooked (rotini, penne, fusilli, macaroni, etc.)
2 carrots, peeled and sliced
1 1/2 c. combination of any of the following:  broccoli, asparagus, cauliflower, spinach, etc., washed and chopped
10 3/4-oz. can cheddar cheese soup
1/2 c. milk
1/2 c. shredded cheese
1 T. yellow mustard
pepper to taste

Cook pasta according to package directions. Add carrots and broccoli during last five minutes of cooking time; drain and return to pot.

Pour soup, milk, cheese and mustard into pasta mixture; heat through.


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