Broccoli & Noodles Parmesan
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
broccoli florets
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | cup |
onions
chopped |
|
| 1 | medium |
garlic cloves
minced |
*
|
| 1 | can |
cream of mushroom soup
10-3/4 condensed |
|
| ½ | teaspoon |
basil
dried, crushed |
*
|
| 1 | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | cup |
sour cream
|
|
| 5 | cups |
egg noodles
wide, cooked, 5 cups before cooking |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
broccoli florets
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 118 | ml |
onions
chopped |
|
| 1 | medium |
garlic cloves
minced |
*
|
| 1 | can |
cream of mushroom soup
10-3/4 condensed |
|
| 2.5 | ml |
basil
dried, crushed |
*
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
sour cream
|
|
| 1.2 | 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.
