Prep Time:
10 Minutes
Cook Time:
15 Minutes
Total Time:
25 Minutes
Servings:
6
Serving Size:
1 cup
Nutrition Information per serving:
- Calories: 164
- Total Fat: 2.2g
- Sodium: 351mg
- Total Carbs: 31g
- Dietary Fiber: 5g
- Protein: 8g
Ingredients
- 1 1/2 cups whole wheat corkscrew pasta, dry
- 3 cups broccoli, frozen, chopped
- 1 10.5 oz can low-fat cream of broccoli soup, condensed
- 1/2 cup skim milk
- 2 tablespoons plain bread crumbs
- 1/4 teaspoon salt-free seasoning blend
Instructions
1. Preheat oven to 350 degrees
2. Cook pasta according to package directions
3. Place frozen broccoli in large microwave safe and oven proof dish and cook for 2 minutes on high
4. Coarsely chop cooked broccoli
5. Mix soup with skim milk, and add to chopped broccoli
6. Add cooked pasta and mix. Top with bread crumbs and seasoning blend
7. Bake in oven for 10-15 minutes until heated through