Mushroom Fettuccine
one 10 1/2 ounce can of condensed cream of mushroom soup
3/4 cup of milk
1/2 cup of grated Parmesan cheese
3 cups of hot cooked fettuccine
1/4 cup of butter
Stir soup in a large saucepan until smooth; blend in milk and cheese. Heat,
stirring occasionally.
Toss hot pasta with butter; toss with soup mixture. Sprinkle with Parmesan
cheese and serve. Serves 4 |
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