Name: Broccoli Pasta Bake
Yield: 4 servings
Ingredients: 12 ounces uncooked spaghetti; 8 cups chopped fresh broccoli; 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted; 1/4 cup fat-free milk; 2 cups sliced fresh mushrooms; 1 medium onion, finely chopped; 1 can (8 ounces) whole water chestnuts, drained, halved and thinly sliced; 1 can (3.8 ounces) sliced ripe olives, drained; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups shredded reduced-fat cheddar cheese, divided; 1/4 cup sunflower kernels

Servings: 4 persons

12 ounces uncooked spaghetti
8 cups chopped fresh broccoli
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup fat-free milk
2 cups sliced fresh mushrooms
1 medium onion, finely chopped
1 can (8 ounces) whole water chestnuts, drained, halved and thinly sliced
1 can (3.8 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded reduced-fat cheddar cheese, divided
1/4 cup sunflower kernels

1
Cook spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.
2
In a large bowl, combine soup and milk. Add the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in spaghetti and broccoli.
3
Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350u00b0 for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

No nutritional information available.

No additional tips available.

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

Broccoli Pasta Bake

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