Broccoli Bake

6 oz uncooked whole wheat pasta (we used spirals)
4 cups chopped fresh broccoli
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of mushroom soup
1/8 cup fat-free milk
1 cup mushrooms (can use fresh or canned)
1 small onion, finely chopped
1 tsp salt
1/2 tsp pepper
1 cup shredded reduced fat cheddar cheese, divided
1/8 cup sunflower kernels

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

In a large bowl, combine soup & milk. Stir in mushrooms, onion, salt, pepper, & 1/2 cup cheese. Add pasta & broccoli; mix well.

Transfer to a 6x8 baking dish coated w/ nonstick spray. Cover and bake at 350 for 30 minutes. Uncover, sprinkle w/ sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

This turned out really tasty. I was about a half cup short on broccoli but had some cauliflower so I used about a 1/2 cup of that, too. I was sparse in using the sunflower seeds, because I wasn't sure I'd like the flavor but it added a really great flavor and crunch. It was pretty quick & easy too. Enjoy.