Round Two – Tomato Basil and Broccoli Casserole 1

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
Serves 4

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

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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One thought on “Round Two – Tomato Basil and Broccoli Casserole

  • Marlene Winter

    Mikaela–Wow this is very cool. Makes me hungry and fun reading. You were too cute as a kid and now gracious and lovely as a woman. Keep it up and I will keep reading.
    xoxo Marlene