Broccoli Pasta Bake

Ingredients

• 12 ounce(s) uncooked spaghetti
• 8 cup(s) chopped fresh broccoli
• 2 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted
• 1/4 cup(s) fat-free milk
• 2 cup(s) sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1 8-ounce can(s) whole water chestnuts, drained, halved and thinly sliced
• 1 can(s) (3.8 ounces) sliced ripe olives, drained
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 2 cup(s) (8 ounces) shredded reduced-fat cheddar cheese, divided
• 1/4 cup(s) sunflower kernels

Preparation

1. • Cook spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.
2. • In a large bowl, combine soup and milk. Add the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in spaghetti and broccoli.
3. • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.