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Broccoli Florets and Tomato Pasta

by Terry
(Lansing, Mi.)

Editors Note: This recipe was submitted on our Favorite Camping Recipes Page.

Broccoli Florets and Tomato Pasta

Serves 6-8


16 oz frozen broccoli florets
2 14.5 oz cans stewed diced tomatoes
32 oz pasta, penne rigate, or farfalle bow ties, rigatoni, fusilli
1 can cream mushroom soup, do not add any liquid
3-4 slices bacon, cooked crisp and crumbled
1/2 medium onion, chopped
6 oz sliced mushrooms
6 oz cream cheese
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon sugar
Salt and pepper to taste
Parmesan cheese


1. Cook broccoli and pasta per package instruction. Set aside.

2 Using a large pan Sautee’ onions and mushrooms in olive oil. Add in stewed tomatoes, sugar, Worcestershire sauce, garlic powder and salt and pepper. Continue cooking over medium heat 4-5 minutes.

3 Add cream mushroom soup, cream cheese and continue cooking 3-4 minutes until bubbly.

4. Stir in broccoli and lightly toss in pasta and butter. Remove from heat.

5. Place on a large serving dish and top with parmesan cheese and crumbled bacon.

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