Tomato And Broccoli Casserole Recipe
Ingredients
| 2 cups frozen cooked chopped broccoli, drained | ||
| Elbow macaroni | 1 1/2 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Teaspoon, minced | |
| Butter | 2 Tablespoon | |
| 5 medium tomatoes, peeled, seeded, and chopped | ||
| Snipped parsley | 1 Cup (16 tbs) | |
| 1 tsp. instant chicken broth granules | ||
| Lite salt | 1/4 Teaspoon | |
| Oregano | 1/4 Teaspoon, crushed | |
| Basil | 1/4 Teaspoon, crushed | |
| 1 cup grated non-fat Cheddar cheese | ||
Directions
Set aside cooked and drained broccoli.
In a 3-qt.saucepan, cook onion and garlic in liquid Butter Buds or chicken broth.
Add tomatoes, parsley, bouillon granules, salt, oregano, and basil.
Bring to a boil.
Reduce heat and cover, simmering 3 minutes.
Stir in pasta and 1/2 cup of the cheese.
Add broccoli.
Pour the broccoli mixture into a 8x8x2-inch glass casserole dish that has been sprayed with a non-fat cooking spray.
Bake uncovered in a 375° F.oven for 15 minutes.
Sprinkle remaining cheese on top and bake 5 minutes longer.
In a 3-qt.saucepan, cook onion and garlic in liquid Butter Buds or chicken broth.
Add tomatoes, parsley, bouillon granules, salt, oregano, and basil.
Bring to a boil.
Reduce heat and cover, simmering 3 minutes.
Stir in pasta and 1/2 cup of the cheese.
Add broccoli.
Pour the broccoli mixture into a 8x8x2-inch glass casserole dish that has been sprayed with a non-fat cooking spray.
Bake uncovered in a 375° F.oven for 15 minutes.
Sprinkle remaining cheese on top and bake 5 minutes longer.
Chef
