Broccoli and Noodles Parmesan
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004
1 1/2 lbs Broccoli
2 Tablespoons Butter
1/2 cup chopped Onions
1 clove Garlic, minced
1/2 cup Parmeasan Cheese
8 oz Noodles, cooked and drained
1 can Cream of Chicken, Mushroom, Onion or Cheddar Cheese soup
1/2 teaspoon Seasoning (choose either Basil, Curry Powder, or Cayenne Pepper)
1 cup Shredded Cheese ( American,Cheddar, Swiss or Montery Jack)
1 cup Dairy (Sour Cream, plain Yougur, Ricotta, or small curd Cottage Cheese)
2 Tablespoons Butter
1/2 cup chopped Onions
1 clove Garlic, minced
1/2 cup Parmeasan Cheese
8 oz Noodles, cooked and drained
1 can Cream of Chicken, Mushroom, Onion or Cheddar Cheese soup
1/2 teaspoon Seasoning (choose either Basil, Curry Powder, or Cayenne Pepper)
1 cup Shredded Cheese ( American,Cheddar, Swiss or Montery Jack)
1 cup Dairy (Sour Cream, plain Yougur, Ricotta, or small curd Cottage Cheese)
Cut broccoli into bite sized pieces. In a covered pot over medium heat, in 1 inch of boiling water, cook broccoli until just tender. Drain in colander.
In same pot, add butter, onions and garlic until tender. Stir in soup and seasoning of choice. Mix well. Add cheese and parmeasan, Stirring until melted. Stir in dairy, broccoli and cooked noodles.
In a casserole dish sprayed with nonstick spray, pour mixture. Cover and bake at 350F for 30 minutes or until bubbly
In same pot, add butter, onions and garlic until tender. Stir in soup and seasoning of choice. Mix well. Add cheese and parmeasan, Stirring until melted. Stir in dairy, broccoli and cooked noodles.
In a casserole dish sprayed with nonstick spray, pour mixture. Cover and bake at 350F for 30 minutes or until bubbly
No comments:
Post a Comment