Penne with Broccoli Recipe
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Macaroni and cheese is all grown up in this delicious casserole. Broccoli adds just the right flavor to complement the cheese.
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1 (16 oz.) box Penne pasta, cooked according to directions on package
4 tablespoons margarine , melted
2 cups low-fat sharp Cheddar Cheese, shredded
2 (14 oz.) packages frozen broccoli florets, prepared according to package
2 Large Egglands Best eggs, lightly beaten
1 (10 3/4 oz.) can Cream of Broccoli Soup
1 cup low-sodium Chicken Broth or Vegetable Broth
1/2 cup mozzarella cheese , shredded
Red Pepper Flakes (optional)
Preheat oven to 350 degrees. Spray 2.5 quart glass baking dish with vegetable spray.
Combine cooked pasta, margarine, and 1 cup shredded cheddar in baking dish.
In another bowl combine eggs, soup and broth. Pour 1/2 of the soup mixture over pasta and cheese. Top with broccoli.
Combine mozzarella and remaining cheddar cheese and sprinkle over broccoli. Pour rest of soup mixture over cheese.
Bake for 30 minutes until hot and bubbly.
Top with red pepper flakes, if desired.
Notes & Suggestions
You may choose to use fresh steamed broccoli rather than frozen broccoli.
Per Serving: Calories 371; Fat 14g (33.8% calories from fat); Protein 19g; Carbohydrates 45g; Dietary Fiber 2g; Cholesterol 57mg; Sodium 563 mg.
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