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Broccoli Casserole with Butterflies

Source of Recipe

From "The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"Our grandchildren love broccoli. That's a good thing. Their favorite is usually just plain buttered broccoli, but for variety, we serve this creamy broccoli with buttered bow tie pasta. The pasta is called farfalle in Italian, which actually means 'butterflies,' not 'bow ties.'"

List of Ingredients

â—¦ 1 package (10 ounces) frozen broccoli spears, or 1 bunch fresh broccoli cut into spears
â—¦ 1 cup light or regular sour cream
â—¦ 1 cup shredded cheddar cheese
â—¦ 4 cups farfalle (bow-tie pasta), preferably whole-wheat
â—¦ 2 tablespoons butter or olive oil



Recipe

Preheat the oven to 350° F.

Cook the broccoli according to package directions and drain. Or, if using fresh broccoli, cook in boiling salted water to cover for 5 to 6 minutes, until crisp-tender. Drain and transfer to a 9-inch square baking dish or shallow 2-quart casserole.

Spread the sour cream evenly over the broccoli and sprinkle with the cheese. Bake for 10 to 15 minutes, until the cheese is melted.

Meanwhile, cook the pasta according to package directions in boiling salted water. Drain and mix with the butter or olive oil. Serve the broccoli with the pasta.

Serves 4 to 6