Broccoli Noodle Bake
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Onion||1 , peeled and chopped|
|Green bell pepper||1 , seeded and chopped|
|Celery ribs||4 , chopped|
|Frozen chopped broccoli||20 Ounce, thawed (2 packages, 10 ounces each)|
|Spaghetti||8 Ounce, uncooked|
|Cheddar cheese||12 Ounce, grated (about 2 cups), divided|
|Canned condensed cream of mushroom soup||21 1⁄2 Ounce, undiluted (2 cans, 10-3/4 ounces each)|
|Milk||60 Milliliter (1/2 soup can)|
|Canned mushrooms||4 Ounce, drained (1 can, whole or sliced)|
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.