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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Italian Italian, Pasta, Vegetables 8 Servings

INGREDIENTS

1 1/2 lb Broccoli
2 T Butter or Margarine
1/2 c Chopped Onion
1 Clove Garlic, minced
1 Campbell's Soup *
1/2 t 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

-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 350øF for 30 mins or until
bubbly.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 326
Calories From Fat: 148
Total Fat: 16.9g
Cholesterol: 62.4mg
Sodium: 244.9mg
Potassium: 389.6mg
Carbohydrates: 31.8g
Fiber: 1.4g
Sugar: 1.8g
Protein: 13.7g


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