Broccoli Noodle Parmesan
Broccoli Noodle Parmesan
1-1/2 pounds fresh broccoli
2-tablespoon butter or margarine
1/2 cup chopped onion
1 medium clove garlic, minced
1 (10-3/4 ounce) can cream of mushroom soup
1/2 teaspoon dried basil leaf, crushed
1 cup Monterey jack cheese, shredded
1/2 cup Parmesan cheese, grated
1-cup sour cream
5 cups wide egg noodles (before cooking)
Cook noodles according to package directions. Cut broccoli into
bite-size pieces. In a covered 4-quart saucepan over medium heat, in 1
inch of boiling water, cook broccoli 6 minutes or until tender. Drain
in colander. In the same saucepan over medium heat, in hot butter,
cook onion and garlic until onion is tender, stirring occasionally.
Stir in soup and basil; mix well. Add cheeses, stirring until melted.
Stir in sour cream, broccoli and cooked noodles. Pour into a 2-quart
casserole. Cover; bake at 350 degrees F. for 30 minutes or until
bubbly.
Serves 6
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