"Parmesan cheese seasons this creamy broccoli, mushroom and onion sauce tossed with hot fettuccine." — Campbell's Kitchen
Watch video tips and tricks
butter or margarine
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
ground black pepper
grated Parmesan cheese
hot cooked fettuccine or spaghetti
This was surpisingly good! I was a little leery about "alfredo" made from Cream of Mushroom but it was good and relatively healthy if using fat free soup and wheat pasta!
This recipe was okay... It tastes more like a stroganoff than an Alfredo, so if your heart is set on an Alfredo, look elsewhere...
This was AMAZING!! I love anything with sauteed mushrooms and I was worried about what the broccoli would do to the taste, but it was superb. I used less mushrooms than it called for and also less broccoli, which worked out because I think if I would've used the full amount, the sauce would've been mostly broccoli and mushroom coated in alfredo instead of alfredo with broccoli and mushroom!
Easy and great!
This was great and easy to make. Even my picky eaters loved it
Too dry and bland, even after a double batch of soup and doubling the parm. I think there can never be enough broccoli either, so I added ~3 more cups of broccoli 2 days later.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Broccoli Alfredo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
See how to make juicy roasted turkey with a savory gravy.
Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!