Ingredients

The following ingredients have 6 Servings
  • 6 cups broccoli, chopped into bite sized pieces (2 large florets)
  • 8 ozs elbow macaroni — I used whole wheat
  • 1/2 cup low sodium cream of mushroom soup
  • 1 cup shredded cheddar cheese, divided
  • 3/4 cup milk
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1/3 cup panko breadcrumbs

Instruction

  • Preheat oven to 350 degrees. Begin boiling water for the macaroni and cook according to package instructions.
  • Put about an inch of water in a large pan and bring to a boil. Add the broccoli to the pan, using a steamer insert if you have one. Steam the broccoli for 5 minutes, and remove from heat and drain when done.
  • Cook the pasta according to package instructions, taking care not to overcook. Drain the pasta, and stir in the cream of mushroom soup, followed by the broccoli. Stir in 3/4 cup of the cheddar cheese, the garlic powder and the milk. Add salt and pepper to taste. Stir to incorporate the seasoning.
  • Scoop the broccoli and macaroni mixture into a casserole dish. Top the casserole with the remaining 1/4 cup cheddar cheese, spreading it around to cover the entire casserole. Sprinkle the breadcrumbs around to cover the casserole. Spray a bit of oil spray over the breadcrumbs to help it brown.
  • Bake the casserole covered for 25 minutes at 350. Remove the cover after 25 minutes and cook for another ten minutes uncovered.
  • Remove the casserole from the oven, serve along with some delicious Hatfield ham and enjoy!