Ham & Broccoli Fusilli

• 3 12 cups tri-colored fusilli (spiral pasta)
• 2 cups broccoli florets
• 1 tablespoon canola oil
• 1 large onion, finely chopped
• 23 cup cubed cooked honey-roasted ham
• 1 (284 ml) cancampbell's condensed low-fat cream of celery soup
• 1 13 cups reduced-fat old shredded cheese, shredded
• 12 cup 1% low-fat milk
• 14 teaspoon fresh ground pepper

1. Cook fuslli according to package directions, omitting salt.
2. Add broccoli for last 5 minutes of cook-time.
3. Drain and set aside, keeping warm.
4. Heat oil in 4 quart saucepan at medium-high.
5. Add onion and cook until tender, stirring occasionally.
6. Add ham and cook 2 more minutes.
7. Stir in soup and heat to a boil.
8. Reduce heat to low.
9. Add cheese and milk, stirring until cheese is melted.
10. Stir in fusili, broccoli and pepper and heat through until hot and bubbling.

broccoli florets, canola oil, onion, ham, cancampbells condensed, cheese, milk, ground pepper

Taken from www.food.com/recipe/ham-broccoli-fusilli-416796 (may not work)