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Ham & Broccoli Fusilli

3 12 cups tri-colored fusilli (spiral pasta)
2 cups broccoli florets
1 tablespoon canola oil
1 large onion, finely chopped
23 cup cubed cooked honey-roasted ham
1 (284 ml) cancampbell's condensed low-fat cream of celery soup
1 13 cups reduced-fat old shredded cheese, shredded
12 cup 1% low-fat milk
14 teaspoon fresh ground pepper


Cook fuslli according to package directions, omitting salt. Add broccoli for last 5 minutes of cook-time. Drain and set aside, keeping warm. Heat oil in 4 quart saucepan at medium-high. Add onion and cook until tender, stirring occasionally. Add ham and cook 2 more minutes. Stir in soup and heat to a boil. Reduce heat to low. Add cheese and milk, stirring until cheese is melted. Stir in fusili, broccoli and pepper and heat through until hot and bubbling.

Source: www.food.com