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Tomato And Broccoli Casserole

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Ingredients
  Frozen cooked chopped broccoli 2 Cup (32 tbs), drained
  Cooked elbow macaroni/4 ounces dry macaroni 1 1⁄2 Cup (24 tbs)
  Onion 1 Medium, chopped
  Minced garlic 1 Teaspoon (In A Jar)
  Liquid butter buds/2 tablespoon fat-free chicken broth 2 Tablespoon
  Tomatoes 5 Medium, peeled, seeded, and chopped
  Snipped parsley 1 Cup (16 tbs)
  Instant chicken broth granules 1 Teaspoon
  Lite salt 1⁄4 Teaspoon
  Crushed oregano 1⁄4 Teaspoon
  Crushed basil 1⁄4 Teaspoon
  Nonfat grated cheddar cheese 1 Cup (16 tbs)
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.

Recipe Summary

Method: 
Baked
Ingredient: 
Vegetable

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