Three-Cheese Penne and Broccoli Skillet
This scrumptious skillet dish features a combination of pasta, cream of mushroom soup, Parmesan cheese and your favorite two-cheese blend. It’s topped with crunchy French fried onions and baked until hot and bubbling. Best of all, you can have this cheesy, delicious dish on the table in just 30 minutes!
Ingredients
12 ounces (about 4 cups) uncooked penne pasta
4 cups fresh broccoli florets
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk
1 cup shredded two-cheese blend (about 4 ounces)
0.333 cup Parmesan cheese
1 can (2.8 ounces) French's® French Fried Onions
4 cups fresh broccoli florets
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk
1 cup shredded two-cheese blend (about 4 ounces)
0.333 cup Parmesan cheese
1 can (2.8 ounces) French's® French Fried Onions
Instructions
Prepare the penne according to the package directions in a 4-quart saucepan. Add the broccoli for the last 2 minutes of the cooking time. Drain the penne mixture well in a colander.
Heat the soup, water, cheese blend, Parmesan cheese and 2/3 cup onions in a 12-inch skillet to a boil over medium heat, stirring occasionally.
Stir the penne mixture into the skillet and top with the remaining onions. Reduce the heat to low. Cover and cook for 2 minutes or until the mixture is hot and bubbling. Season to taste.
Heat the soup, water, cheese blend, Parmesan cheese and 2/3 cup onions in a 12-inch skillet to a boil over medium heat, stirring occasionally.
Stir the penne mixture into the skillet and top with the remaining onions. Reduce the heat to low. Cover and cook for 2 minutes or until the mixture is hot and bubbling. Season to taste.
Three-Cheese Penne and Broccoli Skillet
This scrumptious skillet dish features a combination of pasta, cream of mushroom soup, Parmesan cheese and your favorite two-cheese blend. It’s topped with crunchy French fried onions...
Directions
Print
Prepare the penne according to the package directions in a 4-quart saucepan. Add the broccoli for the last 2 minutes of the cooking time. Drain the penne mixture well in a colander.Heat the soup, water, cheese blend, Parmesan cheese and 2/3 cup onions in a 12-inch skillet to a boil over medium heat, stirring occasionally.Stir the penne mixture into the skillet and top with the remaining onions. Reduce the heat to low. Cover and cook for 2 minutes or until the mixture is hot and bubbling. Season to taste.
Ingredients
12 ounces (about 4 cups) uncooked penne pasta4 cups fresh broccoli florets1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup milk1 cup shredded two-cheese blend (about 4 ounces)0.333 cup Parmesan cheese1 can (2.8 ounces) French's® French Fried Onions
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