Tomato Broccoli Casserole

Tomato Broccoli Casserole


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This fresh and cheesy noodle casserole is great for a cold winter day! Use chopped broccoli and diced tomatoes to fill out this tasty bubbling dish.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 3 C. cooked rotini
  • 1 Tbsp. olive oil
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 1 lb. broccoli, chopped
  • 1/4 can diced tomatoes
  • 1 tsp. maple syrup
  • 1/2 C. mozzarella cheese
  • 1/4 C. Parmesan cheese
  • salt and pepper, to taste

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Heat olive oil in a skillet and add the onion and garlic. Cook about 3 minutes while stirring. Season with salt and pepper and steam the broccoli about 4 minutes. Preheat the oven to 375 degrees. Pour the tomatoes into the skillet with the onion and cook about 5 minutes. Add in the maple syrup, salt, and pepper and cook another 3 minutes. Pour the sauce over the broccoli and rotini in a square baking dish. Sprinkle the cheese on top and bake for 20 minutes until bubbling.

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