| Creamy Fettuccine |
Recipe Type: Entree
- 3 Cups Cooked, Hot Barilla Fettuccine Rigate
- 1 Can Progresso Cream of Mushroom Soup
- 1/2 Grated Parmesan Cheese
- 3/4 Cup Milk
- 4 Tablespoons Butter
- Stir the soup in a large saucepan until it is smooth. Stir in milk and cheese. Heat and stir occasionally.
- Toss the hot noodles with butter, pour mixture in with the pasta.
- Serve.
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