Broccoli Noodle Bake

Name: Broccoli Noodle Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. margarine; 1/2 c. chopped onion; 1 green pepper, chopped; 1 c. chopped celery; 2 c. cooked broccoli; 8 or 9 oz. spaghetti or fettucini; 1 (4 oz.) can mushrooms, sliced and drained; 2 c. grated Cheddar cheese; 2 cans cream of mushroom soup; 1/2 c. milk

Eats Now Editorial Team · 620 kcal · Pasta & Noodles

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Broccoli Noodle Bake – a delicious recipe with margarine, onion, green pepper, celery, broccoli, fettucini. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1/4 c. margarine
1/2 c. chopped onion
1 green pepper, chopped
1 c. chopped celery
2 c. cooked broccoli
8 or 9 oz. spaghetti or fettucini
1 (4 oz.) can mushrooms, sliced and drained
2 c. grated Cheddar cheese
2 cans cream of mushroom soup
1/2 c. milk

1
Melt margarine in large saucepan.
2
Saute onion, pepper and celery.
3
Add cooked broccoli.
4
Meanwhile, cook spaghetti.
5
In buttered 3-quart casserole, layer spaghetti, vegetable mix and 1 1/2 cups cheese.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. margarine, 1/2 c. chopped onion, 1 green pepper, chopped, 1 c. chopped celery, and more.

Yes, Broccoli Noodle Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
620 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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