“I've made this recipe for years I adapt the recipe to what I have on hand and/or my caloric/fat diet at the time (suggestions noted below). Each serving is about 500 calories (lower if you subsitute the reduced fat products). I prefer using the fresh ingredients, but enjoy the recipe version as well. ENJOY!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 ounce) package frozen broccoli, thawed and drained (may sub fresh)
  • 14 cup fresh onion, chopped
  • 8 ounces stems and pieced mushrooms (may sub fresh)
  • 12 teaspoon garlic powder (may sub fresh garlic)
  • 2 tablespoons butter (may sub non-trans buttery spread)
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup (may sub reduced fat or reduced sodium soup)
  • 1 cup shredded swiss cheese (may sub reduced fat Swiss)
  • 1 cup skim milk (may sub 1%, 2% or whole)
  • salt and pepper (to taste)
  • 8 ounces vermicelli (may sub your favorite pasta)

Directions

  1. Cut broccoli in 1/2 inch pieces; saute with onion, mushrooms and garlic in butter or margarine in 10-inch nonstick skillet until tender, but not brown. Add soup, cheese and milk. Heat and stir until cheese melts. Cook pasta according to package directions; drain. Lightly toss pasta with cheese and broccoli sauce.

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