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Nutrition Facts
Serving Size 203 g
(Approx. 10 Servings)
Amount Per Serving
Calories 340 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 390 mg 16%
Total Carbohydrate 37 g 12%
Dietary Fiber 5 g 20%
Sugars 3 g
Protein 17 g
Vitamin A 6% Iron 2%
Vitamin C 0% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Made over Mac N’ Cheese
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
10  People


Recipe makes 10 Servings

1 Tbsp 100% pure olive oil
8 Oz mushrooms, sliced
2 garlic, chopped
16 Oz gemelli pasta, cooked
16 Oz H-E-B® Yellow Cold Soup
2 cup(s) shredded Mexican blend cheese
1/2 cup(s) shredded Parmesan cheese
1/4 cup(s) H-E-B® Greek Yogurt Plain
2 cup(s) low-sodium chicken broth
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In a large sauté pan, heat oil and sauté mushrooms and garlic until browned.
Add to the cooked pasta.
In a separate pot, combine yellow soup, Mexican blend cheese, Parmesan cheese, yogurt and chicken broth over medium heat until cheese is melted and sauce begins to thicken.
Pour over pasta mixture and stir gently.



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