Busters Recipes

Broccoli-Noodle Casserole

Serves: 4
Total Time: 1 hour

1 12-ounce package egg noodles
3 large carrots
1 8-ounce package mushrooms
1 medium-size onion
2 tablespoons salad oil
1 1/2 teaspoons salt
1 10-ounce package frozen chopped broccoli, thawed
2 cups milk
1 10 3/4-ounce can condensed cream of broccoli soup
1 slice whole-grain or white bread
1 tablespoon margarine or butter
2 tablespoons minced parsley
1. In large saucepot, prepare noodles as label directs. Drain noodles;
return to saucepot.
2. Meanwhile, slice carrots; dice mushrooms and onion. In 12-inch skillet
over medium-high heat, in hot salad oil, cook carrots, mushrooms, onion, and
salt until vegetables are tender. Stir in broccoli.
3. Preheat oven to 375 degrees F. Grease deep 2-quart casserole. Stir milk
and undiluted soup into vegetable mixture; heat through. Stir soup mixture
into noodles; spoon into casserole.
4. Tear bread into small pieces. In 1-quart saucepan over medium heat, melt
margarine or butter. Add bread crumbs and cook until golden. Sprinkle over
noodles in casserole. Bake, uncovered, 35 to 40 minutes until casserole is
heated through. Sprinkle parsley around edge of casserole.

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