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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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âI came up with this recipe in the middle of broccoli season, using ingredients I had on hand,â writes Evelyn Peterson of Corvallis, Montana. âMy family loves this light and pleasing casserole.â Ingredients:
12 ounces uncooked spaghetti |
8 cups chopped fresh broccoli |
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1/4 cup fat-free milk |
2 cups sliced fresh mushrooms |
1 medium onion, finely chopped |
1 can (8 ounces) whole water chestnuts, drained, halved and thinly sliced |
1 can (3.8 ounces) sliced ripe olives, drained |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided |
1/4 cup sunflower kernels |
Directions:
1. Cook spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.
2. In a large bowl, combine soup and milk. Add the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in spaghetti and broccoli.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 8 servings.
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