1 can (10 3/4 oz.) cream of mushroom soup
1 pkg. (8 oz.) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)
Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta. Bake at 400 degrees for 20 minutes or until the mixture is hot and bubbling. Recipe from Campbell's.
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