Tomato and broccoli casserole - butter busters^

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Ingredients

Quantity Ingredient
2 cups Frozen cooked chopped broccoli, drained
1½ cup Cooked elbow macaroni*
1 medium Onion, chopped
1 teaspoon Minced garlic
2 eaches Tb liquid Butter buds or fatfree chicken broth
5 mediums Tomatoes, peeled seeded and chopped
1 cup Snipped parsley
1 teaspoon Instant chicken bouillon
¼ teaspoon Lite salt, optional
¼ teaspoon Crushed oregano
¼ teaspoon Crushed basil
1 cup Grated nonfat Cheddar cheese

Directions

Set aside the broccoli. In a 3-qt. saucepan, cook onion and garlic in Butter Buds olr chicken broth. Add tomatoes, parsley, bouillon, salt, oregano and basil. Bring to a boil. Reduce heat and cover, simmering 3 minutes. Stir in pasta and ½ cup of the cheese. Add broccoli. Pour into an 8" square pan that has been sprayed with a nonstick spray.

Bake uncovered at 375F. for 15 minutes. sprinkle with remaining cheese and bake 5 minutes longer. Per serving: 82 cal., 0.8g fat (8%), 0mg chol., 3g fiber, 5g pro., 16g carb., 178mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

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