Left-Over Ham & Broccoli Skillet

CREDIT:  from Campbell's Kitchens

1 can Condensed Broccoli Cheese Soup
(I used 1 can Cream of Broccoli soup)

2 cups broccoli florets or 1 pkg (10 oz) frozen cut, thawed

1 cup milk

1 tbsp spicy brown mustard

1 1/2 cups cooked ham, cut into strips

2 1/4 medium shell-shaped pasta (I used egg noddles), cooked & drained

Heat the soup, milk, mustard, and broccoli in a 10 inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the broccoli is tender. 

Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling.

Makes 4 servings.

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