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Broccoli Rotini Casserole

Yield 4 servings (serving size: 1 2/3 cups)

Ingredients

  • 8 ounces uncooked rotini (corkscrew pasta)
  • 4 cups broccoli florets
  • 1 cup (4 ounces) reduced-fat shredded Cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 (10-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
  • 1 (4-ounce) jar sliced pimiento, drained
  • 4 teaspoons grated fresh Parmesan cheese

Nutrition Information

  • calories 374
  • fat 11.5 g
  • satfat 6.5 g
  • protein 19.1 g
  • carbohydrate 49.4 g
  • cholesterol 33 mg
  • iron 2.7 mg
  • sodium 844 mg
  • caloriesfromfat 27 %
  • fiber 3.8 g
  • calcium 428 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Cook 7 minutes or until "al dente"; add broccoli, and cook 3 minutes or until broccoli is crisp-tender. Drain well.

  2. Combine Cheddar cheese and next 7 ingredients in a bowl, stirring well.

  3. Return pasta to pan; add cheese mixture, stirring gently.

  4. Cook over medium-low heat 5 minutes or until thoroughly heated. Sprinkle with Parmesan cheese.

Oxmoor House Healthy Eating Collection