Cheddar Broccoli Pasta Bake |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An old recipe my Mom had lying around. Creamy and cheesy! Ingredients:
16 ounces elbow macaroni |
1 cup milk |
1 (10 3/4 ounce) can cream of chicken soup |
1 tablespoon mustard-mayonnaise blend |
1 tablespoon olive oil |
1 small onion, chopped |
1 1/2 cups shredded cheddar cheese, divided |
10 ounces broccoli, chopped, blanched, and drained |
Directions:
1. Preheat oven to 350 degrees.
2. Cook elbow macaroni for 6 minutes, drain, and rinse with cold water.
3. Spray a 2 quart casserole dish with non-stick spray.
4. In a medium bowl, combine soup, milk, and mayonnaise.
5. Heat olive oil in a medium saucepan, over medium heat.
6. Add onion, cook and stir for 2-3 minutes.
7. Add milk mixture and bring to a boil, stirring constantly. Boil 1 minute.
8. Remove from heat; stir in 1 1/4 C of cheese until smooth.
9. Blend in the drained broccoli and cooked pasta.
10. POur mixture into prepared casserole dish.
11. Top with remaining 1/4 C cheese.
12. Bake in the oven for 20 minutes or until hot and bubbly.
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