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Sprouts and Spaghetti

This healthy recipe comes from NDSU Extension Service.

Ingredients

•    1 10-oz. package frozen Brussels sprouts
•    1 10-oz. can cheddar cheese soup
•    1/3 c. low-fat milk
•    4 oz. uncooked vermicelli (or other spaghetti)
•    1/3 c. shredded Swiss cheese

Directions

•    Cook Brussels sprouts according to package directions in saucepan, except decrease cooking time by about 5 minutes. Drain. Mix soup and milk in same saucepan, and stir in Brussels sprouts. Cook on medium until heated thoroughly. Cook spaghetti according to package directions; drain. Place hot spaghetti on plates and top with cheese sauce mixture and shredded cheese.

Makes 4 servings.

Per Serving: about 250 calories, 8 grams (g) of fat, 33 g of carbohydrate, 3.5 g of fiber, and 90% daily recommendation for vitamin C.

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