FTC Disclosure: I get commissions for purchases made through some of the links in this article For more information, visit our Advertising Disclosure Page.

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

Ingredients:

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



Directions:

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.

Share Your Favorite Camping Recipes