Ingredients
- 1½ cups rotini pasta, dry
- 3 cups broccoli, chopped
- 1 can (10.5 oz) condensed low-fat cream of broccoli soup
- ½ cup skim milk
- 2 Tbsp plain bread crumbs
- ¼ tsp season-all
Directions
- Preheat oven to 350°F.
- Cook pasta according to directions.
- Coarsely chop washed broccoli. Place in large, oven-safe baking dish.
- Mix soup with skim milk. Pour over chopped broccoli.
- Add cooked rotini and mix.
- Top with breadcrumbs and seasoning blend.
- Bake in oven for 15 minutes until heated through.
Handling & Storage
Look for broccoli that is firm with closed florets, odorless, and has a deep green color. Refrigerate broccoli, and use within 3-5 days.
To freeze, cut washed broccoli into florets and stalks into pieces. Steam about 5 minutes. Plunge into ice water to stop cooking and drain thoroughly. Place into sealed bags or containers and freeze for up to 12 months.
Nutritional Information
Calories: 133
Total Fat: 1.5 g
Cholesterol: 22 mg
Sodium: 273 mg
Total Carbohydrates: 24.1 g
Dietary Fiber: 1.8 g
Sugars: 1.9 g
Protein: 6.0 g
Serves 6