Yum. Yum. *drool* Yum. This is exactly what went through my mind as I took pictures of this before even trying a single bite. I prepared it as a side to steak and carrots. It will be accompanying many more dishes from this point on.
1 can reduced fat cream of mushroom soup
1 8 oz package shredded two-cheese blend
1/3 c grated Parmesan Cheese
1 c milk
1/4 tsp black pepper
4 c cooked whole grain pasta
1. Cook pasta according to package directions. Preheat oven to 400 degrees.
2. Mix soup, cheeses, milk, and pepper in 1 1/2 qt casserole. Stir in pasta.
3. Bake at 400 degrees F for 20 minutes or until hot.