2 cups cooked rotini pasta, cooked and drained
3 cups frozen green beans, cooked and drained
1 cup (1 4-ounce can) sliced mushrooms, drained
1 (10 -ounce can) Campbell’s Healthy Request Cream of Mushroom Soup
? teaspoon lemon pepper
? teaspoon dried basil
1 tablespoon plus 1 teaspoon reduced calorie margarine
? cup (1 ? ounces) grated Parmesan cheese


In a large saucepan, combine pasta and green beans. Stir in mushrooms. Add soup, lemon pepper, and basil. Mix well. Add margarine and cheese, and cook over medium heat, stirring, until heated through.
JoAnna Lund’s simple, creamy casserole is made of common pantry items. For the 2 cups cooked rotini pasta in the recipe, you’ll need 1 ? cups uncooked.
Green Bean Melody
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