Tomato Broccoli Bake Recipe

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"I've been making this comforting noodle and vegetable side dish for more than 10 years. It travels well and is always popular," notes Ellie Marsh of Lewistown, Pennsylvania.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings


  • 3/4 cup uncooked elbow macaroni
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 2 teaspoons butter
  • 2 cups chopped fresh broccoli
  • 2 cups chopped seeded peeled tomatoes (about 6 medium)
  • 1/2 cup minced fresh parsley
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Nutritional Facts

1 cup: 143 calories, 5g fat (3g saturated fat), 14mg cholesterol, 436mg sodium, 18g carbohydrate (0 sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.


  1. Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese.
  2. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Tomato Broccoli Bake in Light & Tasty June/July 2002, p16

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