Pasta Con Broccoli
1 Box of Large Pasta Shells (16 oz)
1 Bag Frozen Broccoli (16 oz)
1 Small Block of Velveeta Cheese (16 oz)
1 Can Cream of Celery soup
1 Can Cream of Mushroom soup
1 Can Cream of Chicken Soup
1 Can Milnot evaporated milk - DO NOT USE LOW FAT or FAT FREE!!!
1/2 Stick Margarine.
Garlic Powder or Garlic Salt to taste
Salt and Pepper to taste
Cook noodles per box directions. Cook broccoli per bag directions . Cut up Velveeta. In a roasting pan (ours is 10lb poultry pan) cut margarine in pieces. Add cooked noodles, cut up Velveeta, cooked broccoli, Milnot, and creamed soups. Mix well. Sprinkle with garlic powder, salt, and pepper. Mix again.
In order to make this recipe a little bit healthier use Campbell's 98% fat free creamed soups and 2% Milk Velveeta (it has half the fat of regular Velveeta). If you use low fat Milnot this dish just doesn't taste the same. I guess if you have never had it you wouldn't know the difference but believe me, it is MUCH better with the full fat Milnot.
If you are planning on having this for a group of people it tastes great with garlic cheese bread and Pasta House Salad. (Tastes like salad from the Pasta House Co in St. Louis, similar to Olive Garden - but better!) I didn't make the salad tonight b/c it was just M and I but, here is the recipe:
Rich and Charlies Pasta House Salad
1 head of Romaine Lettuce
1 Head of Iceberg Lettuce
1 can drained Artichoke
1 can drained Heart of Palms
1 4oz jar drained Pimento
1 Purple Onion sliced
1/2 cup of Grated Parmesan Cheese
1/2 cup of Oil
1/2 cup of Vinegar
Tear lettuce in bit size pieces, add artichokes, heats of palm, pimentos, sliced onion, and Parmesan cheese. When ready to serve, add vinegar and oil and salt and pepper to taste. Pour over salad.....
The final step of adding the salt and pepper is key. You have to keep tasting/adding the salt and pepper until it's right.
The pasta serves roughly 6 - 8 and the salad may be around the same. I'm not sure. All I know is it is all delicious! :)