Ingredients
12 ounces uncooked spaghetti8 cups chopped fresh broccoli2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1/4 cup fat-free milk2 cups sliced fresh mushrooms1 medium onion, finely chopped1 can (8 ounces) whole water chestnuts, drained, halved and thinly sliced1 can (3.8 ounces) sliced ripe olives, drained1 teaspoon salt1/2 teaspoon pepper2 cups shredded reduced-fat cheddar cheese, divided1/4 cup sunflower kernels
Preparation
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.
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.
Transfer to a 13x9-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.
