Creamy Parmesan Noodles and Broccoli

Enjoy this creamy noodles recipe made with Green Giant® Frozen 100% Broccoli Florets that is ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 4
 

Ingredients

1 1/2
cups water
6
oz. (3 cups) uncooked wide egg noodles
2
cups Green Giant™ Frozen 100% Broccoli Florets
2 1/4
cups milk
1
(1.25 to 1.8-oz.) pkg. white sauce mix
1
cup purchased sour cream with onions and chives (from 12-oz. container)
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Bring water to a boil in large saucepan. Add noodles and broccoli; return to a boil. Cook 8 to 10 minutes or until noodles are tender and slight amount of liquid remains. Do not drain.
  • 2 In large measuring cup, combine milk and white sauce mix; blend well. Add milk mixture, sour cream and cheese to noodle mixture; mix well. Cook over medium heat until mixture thickens, stirring frequently. Let stand about 5 minutes or until of desired consistency before serving.
  • 1 Bring water to a boil in large saucepan. Add noodles and broccoli; return to a boil. Cook 8 to 10 minutes or until noodles are tender and slight amount of liquid remains. Do not drain.
  • 2 In large measuring cup, combine milk and white sauce mix; blend well. Add milk mixture, sour cream and cheese to noodle mixture; mix well. Cook over medium heat until mixture thickens, stirring frequently. Let stand about 5 minutes or until of desired consistency before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
470
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
12g,
12%
),
Cholesterol
85mg
85%;
Sodium
700mg
700%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
11g
11%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
45%;
Iron
15%;
Exchanges:
2 1/2 Starch; 3 Other Carbohydrate; 1/2 Low-Fat Milk; 1 Vegetable; 1/2 Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.