Wow that Tomato Basil Sour Cream Soup was delicious! After the second meal of it though, I was ready for something a little heartier. I’m still jumping between the rain and the sun here (while secretly hoping tanning weather will arrive). In the meantime, I turned the soup into a casserole. The best thing ladies is I threw in a bunch of broccoli, so when I went back for seconds (and okay, I’ll be honest…thirds), I didn’t feel guilty.
If you didn’t make the soup, canned will do in a pinch and if you don’t have broccoli try cauliflower, or even some salted and drained zucchini.
Tomato Basil and Broccoli Casserole
1 lb pasta, cooked until just before al dente
3 cups Tomato Basil Sour Cream Soup
1½ cups broccoli
1 cup shredded cheddar cheese
¼ cup Parmesan cheese
Pre-heat an oven to 350 degrees.
Coat an 11×9 inch casserole dish with cooking spray. Toss pasta, soup, broccoli, ½ a cup cheddar cheese and 1/8 cup Parmesan together in the dish.
Top with remaining cheese and bake 40-45 minutes until top is golden brown.
Allow to cool slightly and serve.Recipe in print-friendly format