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Tomato Broccoli Bake

By: Ellie Marsh

"'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."

Rate/Review | Read Reviews (13)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3/4 cup uncooked elbow macaroni
1 medium onion, thinly sliced
1 garlic clove, minced
2 teaspoons butter or stick margarine
2 cups chopped fresh broccoli
2 cups chopped seeded peeled tomato
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 shredded reduced-fat Cheddar cheese, divided

Directions

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.
Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 143 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 436 mg sodium, 18 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.