Mushroom-Broccoli Alfredo

• 2 Tbsp. margarine or butter
• 3 c. fresh broccoli flowerets
• 3 c. fresh sliced mushrooms (about 8 oz.)
• 1 medium onion, coarsely chopped (about 1/2 c.)
• 1/4 tsp. garlic powder or 2 cloves garlic, minced
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1 3/ c. milk or dry white wine
• 2 Tbsp. grated Parmesan cheese
• 1/8 tsp. black pepper
• 4 c. hot cooked fettucine or spaghetti (about 8 oz. dry)
• celery leaves

1. In a 10-inch skillet over medium heat, cook broccoli, mushrooms, onion and garlic in hot margarine until vegetables are tender-crisp and liquid is evaporated, stirring often. Stir in soup, milk or wine, Parmesan cheese and black pepper.
2. Heat through, stirring occasionally.
3. Serve over fettucine. Garnish with celery leaves.
4. Makes about 3 cups sauce or 4 servings.

margarine, fresh broccoli flowerets, mushrooms, onion, garlic, condensed cream, milk, parmesan cheese, black pepper, hot cooked fettucine, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306588 (may not work)