Broccoli Pasta Bake

I was totally skeptical of this recipe when I first tried it, but even my non-broccoli loving roommate likes it!

Broccoli Pasta Bake

Serving Size : 5
Points per serving: 4

6 ounces whole wheat spaghetti
16 ounces frozen broccoli -- thawed and drained
1 1/4 cups Condensed cream of mushroom Soup Healthy Req -- one 10.75oz can
1/8 cup 1% low-fat milk
5 3/4 ounces onion -- finely chopped (one half large onion)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup kraft 2% Shredded Cheddar Cheese

Boil spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.

In a large bowl, combine soup and milk. Stir in the onion, salt, pepper Add spaghetti and broccoli; mix well.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

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Per Serving (excluding unknown items): 212 Calories; 4g Fat (14.7% calories from fat); 11g Protein; 37g Carbohydrate; 7g Dietary Fiber; 6mg Cholesterol; 723mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.