Ingredients
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420g can Campbell's Condensed Cream of Asparagus Soup
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3 cups milk
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500g dried farfalle pasta
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1 tablespoon wholegrain mustard
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2 teaspoons finely grated lemon rind
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1 cup frozen peas
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200g green beans, trimmed, cut into thirds
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2 zucchini, sliced
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200g sliced leg ham, chopped
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1/2 cup boiling water
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1/4 cup chopped fresh chives
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1/2 cup grated tasty cheese
Method
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1Preheat oven to 200C/180C fan-forced. Place soup in a bowl. Gradually add milk, stirring until smooth and combined. Place pasta in a 12-cup-capacity baking dish. Add soup mixture. Stir to combine. Cover tightly with foil.
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2Bake for 20 minutes. Add mustard, lemon rind, peas, beans, zucchini and ham. Stir to combine. Bake, covered, for a further 20 minutes or until pasta and vegetables are just tender. Uncover. Stir in the boiling water and chives. Sprinkle with cheese.
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3Bake, uncovered, for a further 10 minutes or until top is golden. Stand for 5 minutes before serving.
Source: taste.com.au
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