- 6 oz. corkscrew pasta
- 1 can cream of mushroom soup
- 3/4 cup skim milk
- 1 tablespoon minced garlic
- 1 package frozen mixed vegetables (pick your favorites!)
- 12 oz. precooked cocktail shrimp, shells removed
- 1 4 oz. can sliced mushrooms
- 4 tablespoons grated Romano cheese
In a medium saucepan, combine soup, milk, and garlic. Stir over medium-low heat until smooth. Add next three ingredients (vegetables through mushrooms) and cooked pasta. Mix until well coated. Cover and let simmer for 15 minutes or until heated through. Serve with a little Romano cheese sprinkled over it.
- Yields: 4 servings
- Preparation Time: 30 minutes
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