1 can (10 3/4 oz.) condensed cream of mushroom soup
1 c. milk (I used 1%)
1/2 tsp. black pepper
1 pkg. (8 oz.) shredded Colby and Monterey cheese blend
1/3 c. grated Parmesan cheese
3 c. Rotini pasta, cooked and drained
1 c. chopped cooked ham
1 c. chopped cooked broccoli
Preheat the oven to 400 degrees. Stir the soup, milk and black pepper together. Add the cheeses, ham and broccoli and stir into the liquid mix. Add the pasta and stir everything together. Pour into a greased 1 1/2 quart casserole dish. Bake for 20 minutes or until hot, and stir once more before serving.
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