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Ingredients
- 3 cups dry bow-tie pasta, uncooked
- 1-1/2 cups frozen peas and carrots
- 2 teaspoons Pure Wesson® Vegetable Oil
- 1/2 cup chopped yellow onion
- 1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
- 1 cup fat free milk
- 3 tablespoons Gulden's® Spicy Brown Mustard
- 1 can (12 oz each) Libby's® Corned Beef, cut-up
Nutrition Information*
| Serving Size | 6 servings (about 1 cup each) |
| Calories | 430 |
Directions
- Cook pasta according to package directions, omitting salt. Add peas and carrots last 3 minutes of cook time.
- Meanwhile, heat oil in medium saucepan over medium heat. Add onion; cook 4 minutes or until tender. Reduce heat to medium-low. Stir in soup, milk and mustard; simmer 5 minutes.
- Drain pasta and vegetables; return to pan. Add soup mixture and corned beef; toss gently to combine.
Cook's Tips
For more dietary fiber, substitute whole grain pasta for regular pasta.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 430 | |
| % Daily Value* | ||
| Total fat | 12 g | 18% |
| Saturated fat | 4 g | 20% |
| Cholesterol | 43 mg | 14% |
| Sodium | 785 mg | 33% |
| Carbohydrate | 55 g | 18% |
| Dietary fiber | 4 g | 17% |
| Sugars | 8 g | 1% |
| Protein | 26 g | 51% |
| Vitamin A | 80% | |
| Vitamin C | 6% | |
| Calcium | 7% | |
| Iron | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
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