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Ingredients

• 3/4 cup uncooked elbow macaroni
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons butter or stick margarine
• 2 cups chopped fresh broccoli
• 2 cups chopped seeded peeled tomato
• 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

Description

'I've Been Making This Comforting Noodle And Vegetable Side Dish For More Than 10 Years. It Travels Well And Is Always Popular,' Notes Ellie Marsh Of Lewistown, Pennsylvania.

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