Corned Beef and Pasta Toss
20Prep Time Minutes
20Total Time Minutes
7Number of 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
|% Daily Value|
|Total Fat||12 g||18%|
|Saturated Fat||4 g||20%|
|Dietary Fiber||4 g||17%|
|Vitamin C||4 mg||6%|
|Vitamin A||4018 iu||80%|
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.
For more dietary fiber, substitute whole grain pasta for regular pasta.