4 oz. fettuccine, cooked in unsalted water and drained
1 (16 ounce) bag frozen vegetable combination (peas, carrots, cauliflower), thawed and drained
1 cup shredded mozzarella cheese
2 cups cubed provolone cheese
1 1/3 cups FRENCH'S® Crispy Fried Onions or FRENCH'S® Crispy Fried Onions White Cheddar
1 (10 3/4 ounce) can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup milk
1/3 cup grated Parmesan cheese
HEAT oven to 350°F. Combine vegetables, mozzarella, provolone and 2/3 cup Crispy Fried Onions in 2-quart baking dish.
TWIRL a few strands of hot fettucine around long-tined fork to form a pasta swirl. Remove pasta swirl from fork; stand upright on top vegetable mixture. Repeat process making 5 more swirls. Combine soup and milk; pour over pasta swirls and vegetable mixture.
BAKE, loosely covered, for 30 minutes or until vegetables are done. Top pasta swirls with Parmesan cheese and sprinkle remaining Onions around swirls. Bake 5 minutes until Onions are golden.