| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Pasta, Italian, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Broccoli |
| 2 |
tb |
Butter or Margarine |
| 1/2 |
c |
Chopped Onion |
| 1 |
md |
Clove Garlic; minced |
| 1 |
cn |
Campbell's Soup * |
| 1/2 |
ts |
Dried Basil Leaf; crushed |
| 1 |
c |
Monterey Jack Cheese ** |
| 1/2 |
c |
Parmesan Cheese; grated |
| 1 |
c |
Sour Cream |
| 5 |
c |
Cooked Wide Egg Noodles *** |
INSTRUCTIONS
* 10-3/4 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 350°F
for 30 mins or until bubbly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The ultimate success story begins with finding God”