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Broccoli Pasta Bake

“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.”

8 ServingsPrep: 30 min. Bake: 45 min.

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 (8 ounces) 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 13-in. x 9-in. baking dish coated with cooking spray

2 of 2

Broccoli Pasta Bake (continued)

Directions (continued)

(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.
Yield: 8 servings.

Nutrition Facts: 1-1/2 cups equals 369 calories, 12 g fat (5 g saturated fat), 26 mg cholesterol, 942 mg sodium, 50 g carbohydrate, 5 g fiber, 17 g protein.