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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've made this recipe for years I adapt the recipe to what I have on hand and/or my caloric/fat diet at the time (suggestions noted below). Each serving is about 500 calories (lower if you subsitute the reduced fat products). I prefer using the fresh ingredients, but enjoy the recipe version as well. ENJOY! Ingredients:
1 (10 ounce) package frozen broccoli, thawed and drained (may sub fresh) |
1/4 cup fresh onion, chopped |
8 ounces stems and pieced mushrooms (may sub fresh) |
1/2 teaspoon garlic powder (may sub fresh garlic) |
2 tablespoons butter (may sub non-trans buttery spread) |
1 (10 3/4 ounce) can condensed cream of mushroom soup (may sub reduced fat or reduced sodium soup) |
1 cup shredded swiss cheese (may sub reduced fat swiss) |
1 cup skim milk (may sub 1%, 2% or whole) |
salt and pepper (to taste) |
8 ounces vermicelli (may sub your favorite pasta) |
Directions:
1. Cut broccoli in 1/2 inch pieces; saute with onion, mushrooms and garlic in butter or margarine in 10-inch nonstick skillet until tender, but not brown. Add soup, cheese and milk. Heat and stir until cheese melts. Cook pasta according to package directions; drain. Lightly toss pasta with cheese and broccoli sauce.
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