Tonight’s Dinner: Ham and pasta skillet

Got some pasta and leftover ham from the deli that you just don’t know what to do with? Throw them into a skillet, add some vegetables and a can of Campbell’s soup, and you’ve got dinner.

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When I think of condensed soup, I think of Campbell’s. Their Homestyle Chicken Noodle is the perfect answer when I’m sick, and nothing goes better with a grilled cheese sandwich than their Tomato Bisque with some Ritz crackers.

I’ve never really thought about using their soups to make a sauce for a dinner entrée, though. I should, I mean, they’re delicious by themselves so I’m sure they’d be especially good when you add cream and a variety of spices to them. And, with all the recent ads talking about using them to spice up chicken or rice, I figured, why not? So I went to the Cambell’s website and tried my first recipe.

It was so easy and delicious, I don’t know why I’d shied away from using a can to enhance my dinners before. The best part was that it only took about 20 minutes to make dinner because the sauce was so easy to make. I just added a few extra ingredients to the soup, threw in the pasta and vegetables, and dinner was born.

Not only did I go back for seconds, my picky son licked his plate clean. Any recipe that gets him to do that gets a big thumbs-up from me.

Ham and Pasta Skillet

Ingredients

• 2 cups medium shell pasta
• 1 can Campbell’s Cream of Broccoli soup
• 1 cup milk
• 1/2 cup cheddar cheese
• 1 tablespoon brown mustard
• 2 cups broccoli florets
• 1 1/2 cups cooked ham, chopped

Directions

1. Cook pasta according to directions on package; once tender, rinse, drain, and set aside.
2. In a large skillet over medium-high heat, mix together soup, milk, cheese, mustard, and broccoli and bring to a boil; reduce heat to low and simmer for 5 to 10 minutes, or until broccoli is tender.
3. Stir in pasta and ham and cook until mixture is hot and bubbling. Serve immediately.

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Lentil & Pasta Soup