1 1/2 pounds broccoli 2 tablespoons butter 1/2 cup onion, chopped 1 clove garlic, minced 1 can cream of mushroom soup 1/2 teaspoon dried basil leaf, crushed 1 cup monterey jack cheese, shredded 1/2 cup parmesan cheese, grated 1 cup sour cream 5 cups egg noodles, *cooked
*measure noodles before cooking Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 minutes or until tender. Drain in colander. In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-quart casserole. Cover; bake at 350° for 30 minutes or until bubbly.
