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Ham & Broccoli Fusilli
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| Prep Time: 10 min Cook Time: 20 min Ingredients | |
| 3½ cups (850 mL) | uncooked tri-coloured fusilli, (spiral pasta) |
| 2 cups (500 mL) | broccoli florets |
| 1 tbsp (15 mL) | canola oil |
| 1 large | onion, finely chopped |
| 2/3 cup (150 mL) | cubed cooked honey ham |
| 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery Soup | |
| 1? cups (325 mL) | shredded, reduced fat old Cheddar cheese |
| 1/2 cup (125 mL) | 1% milk |
| 1/4 tsp (1 mL) | freshly ground black pepper |
Directions
1. Cook fusilli according to package directions, omitting salt. Add broccoli for last 5 minutes of cook-time. Drain and set aside, keeping warm.
2. Heat oil in 4 qt (3.8 L) saucepan at medium-high. Add onion and cook until tender, stirring occasionally. Add ham and cook 2 more minutes.
3. Stir in soup and heat to a boil. Reduce heat to low. Add cheese and milk, stirring until cheese is melted. Stir in fusilli, broccoli and pepper and heat through until hot and bubbling.
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