Tomato Broccoli Bake

• 3/4 cup uncooked elbow macaroni
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons butter
• 2 cups chopped fresh broccoli
• 2 cups chopped seeded peeled tomatoes (about 6 medium)
• 1/2 cup minced fresh parsley
• 1 teaspoon chicken bouillon granules
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 cup shredded reduced-fat cheddar cheese, divided

1. Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375u0b0 for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

elbow macaroni, onion, garlic, butter, fresh broccoli, tomatoes, parsley, chicken bouillon granules, salt, oregano, dried basil, cheddar cheese

Taken from www.tasteofhome.com/recipes/tomato-broccoli-bake/ (may not work)