Fettuccini
Yield
1 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
10 3/4 oz size |
|
| ¾ | cup |
milk
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 3 | cups |
noodles
hot, cooked |
|
| 4 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
10 3/4 oz size |
|
| 177 | ml |
milk
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 7.1E+2 | ml |
noodles
hot, cooked |
|
| 6E+1 | ml |
butter
|
|
Directions
In a large saucepan stir soup until smooth.
Blend in milk and cheese.
Heat; stir now and then.
Just before servings, toss hot noodles with butter.
Combine with soup mixture. Serve with additional cheese.
