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Ingredients
- 3 1/2 cups rotini pasta (uncooked)
- 2 cups frozen mixed vegetables, thawed
- 1/4 teaspoon garlic powder
- 2 tablespoons margarine
- 1 can cream of mushroom soup
- 3/4 cup milk
- 1 1/2 cups shredded mozzarella cheese
- 1/8 teaspoon pepper
- 2 cups cooked, diced, turkey
Preparation
Step 1
Cook rotini according to package directions. Drain. Meanwhile, saute vegetables with garlic powder in melted butter in skillet over medium heat for 2 minutes. Stir in soup. Gradually stir in milk. Add cheese and pepper; heat until cheese melts, stirring occasionally. Stir in turkey and drained rotini; heat through.
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