Broccoli Pasta Bake

• 12 ounces uncooked spaghetti
• 8 cups chopped fresh broccoli
• 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1/4 cup fat-free milk
• 2 cups sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1 can (8 ounces) whole water chestnuts, drained, halved and thinly sliced
• 1 can (3.8 ounces) sliced ripe olives, drained
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded reduced-fat cheddar cheese, divided
• 1/4 cup sunflower kernels

1. Cook spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.
2. In a large bowl, combine soup and milk. Add the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in spaghetti and broccoli.
3. Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350u0b0 for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

spaghetti, fresh broccoli, condensed cream, milk, mushrooms, onion, water chestnuts, olives, salt, pepper, cheddar cheese, sunflower kernels

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