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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I've been making this comforting noodle and vegetable side dish for more than 10 years. It travels well and is always popular, notes Ellie Marsh of Lewistown, Pennsylvania. Ingredients:
3/4 cup uncooked elbow macaroni |
1 medium onion, thinly sliced |
1 garlic clove, minced |
2 teaspoons butter |
2 cups chopped fresh broccoli |
2 cups chopped seeded peeled tomatoes (about 6 medium) |
1/2 cup minced fresh parsley |
1 teaspoon chicken bouillon granules |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
Directions:
1. Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
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