Broccoli Pasta Bake Recipe

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Broccoli Pasta Bake Recipe

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5 1
Publisher Photo
“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.”
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 (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.
Originally published as Broccoli Pasta Bake in Light & Tasty February/March 2007, p56

Nutritional Facts

1-1/2 cups: 369 calories, 12g fat (5g saturated fat), 26mg cholesterol, 942mg sodium, 50g carbohydrate (8g sugars, 5g fiber), 17g protein.

  • 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
  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 13-in. x 9-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. Yield: 8 servings.
Originally published as Broccoli Pasta Bake in Light & Tasty February/March 2007, p56

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