2 c. fresh or frozen chopped broccoli
1 1/2 c. elbow macaroni, cooked
1 med. onion, thinly sliced
1 clove garlic, minced
2 tbsp. butter
5 med. potatoes, peeled and chopped
1 c. snipped parsley
1 tsp. instant chicken bouillon granules
Salt to taste
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
1 c. shredded Cheddar cheese

Thaw broccoli if frozen. In saucepan cook onion and garlic in hot butter. If using fresh broccoli, add now, along with tomatoes, parsley, bouillon granules, salt, oregano and basil. Bring to boiling; reduce heat. Cover and simmer 3 minutes. Stir in elbow macaroni and 1/2 cup cheese.

If using frozen, thawed broccoli, add now. Transfer to 8 inch square casserole. Bake covered at 375 degrees for 15 minutes. Sprinkle with remaining 1/2 cup cheese and bake uncovered, an additional 5 minutes. Serves 6-8.