Tomato and broccoli casserole - butter busters^
8 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Frozen cooked chopped broccoli, drained |
| 1½ | cup | Cooked elbow macaroni* |
| 1 | medium | Onion, chopped |
| 1 | teaspoon | Minced garlic |
| 2 | eaches | Tb liquid Butter buds or fatfree chicken broth |
| 5 | mediums | Tomatoes, peeled seeded and chopped |
| 1 | cup | Snipped parsley |
| 1 | teaspoon | Instant chicken bouillon |
| ¼ | teaspoon | Lite salt, optional |
| ¼ | teaspoon | Crushed oregano |
| ¼ | teaspoon | Crushed basil |
| 1 | cup | Grated nonfat Cheddar cheese |
Directions
Set aside the broccoli. In a 3-qt. saucepan, cook onion and garlic in Butter Buds olr chicken broth. Add tomatoes, parsley, bouillon, salt, oregano and basil. Bring to a boil. Reduce heat and cover, simmering 3 minutes. Stir in pasta and ½ cup of the cheese. Add broccoli. Pour into an 8" square pan that has been sprayed with a nonstick spray.
Bake uncovered at 375F. for 15 minutes. sprinkle with remaining cheese and bake 5 minutes longer. Per serving: 82 cal., 0.8g fat (8%), 0mg chol., 3g fiber, 5g pro., 16g carb., 178mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95