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
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