1 bunch broccoli (about 1 1/2 lb.)
2 tbsp. butter
1/2 c. chopped onion
1 clove garlic, minced
1 can (10 3/4-11 oz.) cream of mushroom or chicken
1/2 tsp. basil leaves, crushed
1 c. shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese
1 c. sour cream
8 oz. (about 6 c.) noodles, cooked & drained

Cut broccoli into bite-sized pieces. Over medium heat, in 1 inch 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 tender, stirring occasionally. Stir in soup and basil; mix well.

Add cheese and Parmesan, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2 quart casserole dish, cover and bake at 350 degrees for 30 minutes or until bubbly. Makes 8 servings.