A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Broccoli And Tomato Casserole
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- #75769
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
olive oil, as needed
2 heads broccoli, sliced into florets and stem parts peeled and sliced
6 medium tomatoes, peeled and sliced
1 cup fresh mushrooms, washed and sliced
1 large onion, sliced
2 cloves garlic, minced
1/2 cup fresh basil, chopped
2 cups egg noodles (more if necessary)
3 eggs, beaten
1/2 cup milk
salt and pepper, to taste
1/2 cup grated cheese
bread crumbs
directions
Pour the oil into a large, deep skillet and add all the vegetables except the garlic. Saute the vegetables over medium-low heat until tender, then add the garlic and basil. Stir well, turn off the heat, and cover the skillet.
Boil the noodles in salted water for about 8 minutes. Drain them and coat them with a bit of olive oil. Set them aside.
Beat the eggs in a deep bowl, add the milk, salt, pepper, and half the grated cheese. Mix well.
Thoroughly butter or oil a long baking dish, add the vegetables and noodles, and distribute them evenly. Pour over them the egg mixture. Sprinkle on the top the rest of the grated cheese, and then the bread crumbs.
Bake at 350 degrees F for about 30-40 minutes. Serve hot.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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