Broccoli Pasta Bake

Name: Broccoli Pasta Bake
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

12 ingredients

3 steps

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

Directions

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 13x9-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.