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Broccoli & Noodles Parmesan

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Submitted by ragdoll

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 ½ 680.4
POUNDS G BROCCOLI FLORETS
2 3E+1
TABLESPOONS ML BUTTER
or margarine
½ 118
CUP ML ONIONS
chopped
1 1
MEDIUM MEDIUM GARLIC CLOVES
minced *
1 1
CAN CAN CREAM OF MUSHROOM SOUP
10-3/4 condensed
½ 2.5
TEASPOON ML BASIL
dried, crushed *
1 237
CUP ML MONTEREY JACK CHEESE
shredded
½ 118
CUP ML PARMESAN CHEESE
grated
1 237
CUP ML SOUR CREAM
5 1.2
CUPS L EGG NOODLES
wide, cooked, 5 cups before cooking

Directions

Cut broccoli into bite-size pieces.

In covered 4-quart saucepan over medium heat, in 1inch boiling water, cook broccoli 6 minutes or until tender.

Drain in colander.

In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally.

Stir in soup and basil; mix well.

Add cheeses, stirring until melted.

Stir in sour cream, broccoli and cooked noodles.

Pour into 2-quartt casserole.

Cover; bake at 350℉ (180℃) F for 30 minutes or until bubbly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 317 53% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 481mg 20%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 27g
Vitamin A 60% Vitamin C 134%
Calcium 26% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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