Broccoli and Noodles Parmesan |
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Ingredients1 1/2 pounds broccoli
2 tbsp margarine
1/2 cup chopped onion
1 clove garlic minced
10 3/4 ounce can cream of mushroom soup
1/4 tsp cayenne pepper
1 cup Cheddar cheese, shredded
1/2 cup Parmesan cheese
1 cup sour cream
8 ounces noodles cooked and drained
2 tbsp margarine
1/2 cup chopped onion
1 clove garlic minced
10 3/4 ounce can cream of mushroom soup
1/4 tsp cayenne pepper
1 cup Cheddar cheese, shredded
1/2 cup Parmesan cheese
1 cup sour cream
8 ounces noodles cooked and drained
ProceduresPreheat the oven to 350 degrees.
Cut broccoli into bite-sized pieces. In a covered 4-quart saucepan, over medium heat, cook broccoli in 1-inch of boiling water. Cook for 6 minutes or until tender. Drain in colander and set aside.
In the same saucepan, melt the margarine and cook the onion and garlic until tender, stirring occasionally. Stir in the soup and cayenne pepper; mixing well.
Add the Cheddar cheese and Parmesan cheese, stirring until melted. Stir in the sour cream, broccoli and cooked noodles.
Pour into a 2-quart casserole dish and bake, covered, for 20 minutes or until hot and bubbly.
Cut broccoli into bite-sized pieces. In a covered 4-quart saucepan, over medium heat, cook broccoli in 1-inch of boiling water. Cook for 6 minutes or until tender. Drain in colander and set aside.
In the same saucepan, melt the margarine and cook the onion and garlic until tender, stirring occasionally. Stir in the soup and cayenne pepper; mixing well.
Add the Cheddar cheese and Parmesan cheese, stirring until melted. Stir in the sour cream, broccoli and cooked noodles.
Pour into a 2-quart casserole dish and bake, covered, for 20 minutes or until hot and bubbly.
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