Featured Pinch Tips Video
- 1 can(s)
- fat-free, condensed cream of mushroom soup
- 1/2 c
- fat-free milk
- 3 Tbsp
- grated parmesan cheese
- 1/4 tsp
- garlic powder
- bag frozen veggie combo like, broccoli, cauliflower and carrots
- 2 c
- cooked, cubed left-over turkey
- 8 oz
- ronzoni healthy harvest spaghetti
1In medium saucepan, mix soup, milk, cheese, garlic powder and veggies. Heat to boiling over medium heat.
2Reduce heat to low. Cover, cook 10 min, or until veggies are tender. Cook spaghetti as directed, drain well.
3Add turkey to soup mix and heat through. Spoon soup mix into spaghetti and stir gently to coat.