Tomato And Broccoli Casserole
|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)|
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.
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.