“I came up with this recipe in the middle of broccoli season, using ingredients I had on hand,” writes Evelyn Peterson of Corvallis, Montana. “My family loves this light and pleasing casserole.”
Broccoli Pasta Bake
Broccoli Pasta Bake
Prep Time
30 min
Cook Time
45 min
Yield
8 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
Directions
- 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.
- 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.
- Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts
1-1/2 cups: 369 calories, 12g fat (5g saturated fat), 26mg cholesterol, 942mg sodium, 50g carbohydrate (8g sugars, 5g fiber), 17g protein.
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