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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
12 ounce(s) uncooked spaghetti |
8 cup(s) chopped fresh broccoli |
2 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted |
1/4 cup(s) fat-free milk |
2 cup(s) sliced fresh mushrooms |
1 medium onion, finely chopped |
1 8-ounce can(s) whole water chestnuts, drained, halved and thinly sliced |
1 can(s) (3.8 ounces) sliced ripe olives, drained |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
2 cup(s) (8 ounces) shredded reduced-fat cheddar cheese, divided |
1/4 cup(s) sunflower kernels |
Directions:
1. • Cook spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.
2. • In a large bowl, combine soup and milk. Add the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in spaghetti and broccoli.
3. • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
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