1 (10 oz.) pkg. frozen broccoli, thawed and drained (I prefer fresh)
1/4 cup chopped onion
1/2 tsp. garlic powder
2 tbsp. butter
1 (10 oz.) can condensed cream of mushroom soup
1 cup (4 oz.) shredded Swiss cheese
1 cup milk (skim can be used)
1/2 (16 oz.) box your choice pasta (noodles are best)

Cut broccoli into 1/2-inch pieces. Sauté with onion and garlic in butter in 10-inch non-stick skillet until tender, but not brown. Add soup, cheese and milk. Heat and stir until cheese melts.

Cook pasta according to package directions; drain. Serve sauce over pasta.

Makes 4 servings - 491 calories per serving.

Submitted by: Kimberly Baker