Broccoli and noodles parmesan
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Broccoli |
| 2 | tablespoons | Butter or Margarine |
| ½ | cup | Chopped Onion |
| 1 | medium | Clove Garlic; minced |
| 1 | can | Campbell's Soup * |
| ½ | teaspoon | Dried Basil Leaf; crushed |
| 1 | cup | Monterey Jack Cheese ** |
| ½ | cup | Parmesan Cheese; grated |
| 1 | cup | Sour Cream |
| 5 | cups | Cooked Wide Egg Noodles *** |
Directions
* 10-¾ Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins 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-qt casserole. Cover; bake at 350øF for 30 mins or until bubbly.