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Broccoli Noodle Bake

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  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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
45 Minutes

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3785 Calories from Fat 2131

% Daily Value*

Total Fat 241 g371.4%

Saturated Fat 97.5 g487.6%

Trans Fat 0 g

Cholesterol 363.3 mg121.1%

Sodium 6422.1 mg267.6%

Total Carbohydrates 274 g91.4%

Dietary Fiber 20.8 g83.1%

Sugars 26.2 g

Protein 154 g307.6%

Vitamin A 509.6% Vitamin C 1093.5%

Calcium 306.5% Iron 102.5%

*Based on a 2000 Calorie diet

Broccoli Noodle Bake Recipe