- 2 tablespoons butter or margarine
- 3 cups broccoli florets
- 3 cups sliced mushrooms
- 1 medium onion, chopped
- 1/2 teaspoon garlic powder
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/3 cup milk
- 1/8 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
- 4 cups hot cooked fettuccine or spaghetti
- Heat butter in skillet. Add broccoli, mushrooms, onion and garlic powder. Cook until tender-crisp.
- Add soup, milk, pepper and cheese. Heat through. Serve over fettuccine.