Tomato Broccoli Bake

Materials:

• 3/4 c. uncooked elbow macaroni
• 1 medium onion, thinly sliped
• 3 garlic cloves, mined
• 2 teaspoons butter
• 2 c. chopped fresh broccoli
• 2 c. chopped seeded tomato, chopped
• 1/2 c. minced fresh parsley
• 1 tsp. chicken bouillon granules
• 1/4 tsp. salt
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1 c. shredded cheese (cheddar, can use reduced fat, or a mix)

Methods:

1. Heat oven to 375F.
2. Cook macaroni according to package directions; drain and set aside.
3. In a saucepan, saute onion and garlic in butter until tender. Add broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil.
4. Reduce heat; cover and simmer for 3 minutes.
5. Stir in macaroni and 3/4 c. cheese.
6. Transfer to an 8" square baking dish coated with non-stick spray. 
7. Cover and bake at 375F for 20 minutes or until heated through.
8. Uncover, sprinkle with remaining cheese.
9. Bake 5 minutes longer or until cheese is melted.