Mushroom Broccoli Alfredo
Yes, you can squeeze in a delicious dinner in just 30 minutes. With our mushroom broccoli alfredo recipe you get cheesy and creamy broccoli, mushroom and onion combination that is tossed with hot fettuccine. It's a hearty dish that's loaded with great flavor.
Ingredients
2 tablespoons butter
3 cups broccoli florets
3 cups sliced mushrooms (about 8 ounces)
1 medium onion, chopped (about 1/2 cup)
0.5 teaspoon garlic powder or 2 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.333 cup milk
0.125 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
8 ounces (1/2 of a 1-pound package) fettuccine pasta, prepared according to package directions (about 4 cups)
3 cups broccoli florets
3 cups sliced mushrooms (about 8 ounces)
1 medium onion, chopped (about 1/2 cup)
0.5 teaspoon garlic powder or 2 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.333 cup milk
0.125 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
8 ounces (1/2 of a 1-pound package) fettuccine pasta, prepared according to package directions (about 4 cups)
Instructions
Heat the butter in a 10-inch skillet over medium heat. Add the broccoli, mushrooms, onion and garlic powder and cook until the vegetables are tender-crisp, stirring occasionally.
Stir the soup, milk, black pepper and cheese in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture over the fettuccine.
Stir the soup, milk, black pepper and cheese in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture over the fettuccine.
Mushroom Broccoli Alfredo
Yes, you can squeeze in a delicious dinner in just 30 minutes. With our mushroom broccoli alfredo recipe you get cheesy and creamy broccoli, mushroom and onion combination that is tosse...
Directions
Print
Heat the butter in a 10-inch skillet over medium heat. Add the broccoli, mushrooms, onion and garlic powder and cook until the vegetables are tender-crisp, stirring occasionally.Stir the soup, milk, black pepper and cheese in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture over the fettuccine.
Ingredients
2 tablespoons butter3 cups broccoli florets3 cups sliced mushrooms (about 8 ounces)1 medium onion, chopped (about 1/2 cup)0.5 teaspoon garlic powder or 2 cloves garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.333 cup milk0.125 teaspoon ground black pepper2 tablespoons grated Parmesan cheese8 ounces (1/2 of a 1-pound package) fettuccine pasta, prepared according to package directions (about 4 cups)
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