Broccoli Noodle Bake Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1 onion, peeled and chopped | ||
| 1 green bell pepper, seeded and chopped | ||
| 3 or 4 ribs celery, chopped | ||
| Broccoli package | 2 , frozen | |
| Spaghetti | 8 Ounce, uncooked | |
| Cheddar Cheese | 12 Ounce, divided | |
| Condensed cream of mushroom soup | 2 Can (10oz), undiluted | |
| 1/2 soup can milk | ||
| Sliced mushrooms | 1 Can (10oz), drained | |
Directions
Melt margarine in a large saucepan; saute onion, green pepper and celery.
Put broccoli on top; cover and simmer 5 to 10 minutes.
Meanwhile, cook spaghetti according to package directions; drain.
In a buttered 3-quart casserole dish, layer spaghetti, vegetable mixture and three-fourths of the cheese.
In a small bowl, combine soup and milk; pour over mixture in dish.
Spread mushrooms on top.
Sprinkle remaining cheese on mushrooms.
Bake in a preheated 350-degree oven 35 to 45 minutes, or until hot and bubbling.
Put broccoli on top; cover and simmer 5 to 10 minutes.
Meanwhile, cook spaghetti according to package directions; drain.
In a buttered 3-quart casserole dish, layer spaghetti, vegetable mixture and three-fourths of the cheese.
In a small bowl, combine soup and milk; pour over mixture in dish.
Spread mushrooms on top.
Sprinkle remaining cheese on mushrooms.
Bake in a preheated 350-degree oven 35 to 45 minutes, or until hot and bubbling.
Chef
