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Broccoli and Pasta Casserole Recipe

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This recipe for Broccoli and Pasta Casserole, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Pruett Campbell
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 16oz Package Penne Pasta
4 Cups Fresh or Frozen Broccoli Florettes
1 Can Cream of Mushroom Soup
1 1/2 Cup Milk
1/2 TSP Ground Pepper
1/4 Cup Shredded Parmesan Cheese

Directions:
Directions:
Prepare the pasta according to the package directions. Add Broccoli during the last minute of cooking time. Drain the pasta and broccoli well in a colander.

Stir the soup, milk and black pepper in a 12x8 baking dish sprayed with Pam. Stir in the pasta mixture, 3/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Top with the remaining mozzarella and Parmesan cheese.

Bake 350 for 25 minutes

Number Of Servings:
Number Of Servings:
8 Servings

 

 

 

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