Broccoli Noodle Parmesan
Ingredients
- 1 1/2 lb. fresh broccoli
- 2 Tbs. butter or margarine
- 1/2 C. chopped onion
- 1 medium clove garlic, minced
- 1 10 3/4 oz. can cream of mushroom soup
- 1/2 tsp. dried basil leaf, crushed
- 1 C. Monterey jack cheese, shredded
- 1/2 C. Parmesan cheese, grated
- 1 C. sour cream
- 5 C. wide egg noodles (before cooking)
Directions
Cook noodles according to package directions. Cut broccoli into bite-size pieces. In a covered 4-quart saucepan over medium heat, in 1 inch of boiling water, cook broccoli 6 minutes or until tender. Drain in colander. In the 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 a 2-quart casserole. Cover; bake at 350 degrees for 30 minutes or until bubbly.
Yield: 8 servings
