Broccoli-Noodle Casserole
Easy and delicious, this broccoli-noodle casserole with cheese recipe is a meatless crowd pleaser.
By Yankee Magazine
Jan 21 2020
Broccoli-Noodle Casserole
Yield:
4 to 8 servingsIngredients
2 packages (10 ounces each) frozen chopped broccoli
8 ounces noodles (such as penne or medium egg noodles)
2 eggs, beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup grated sharp cheddar cheese
1 cup mayonnaise
2 tablespoons minced onion
1/2 cup milk
cracker crumbs
Instructions
Cook the broccoli according to the package directions; drain. Cook the noodles according to the package directions; drain. Preheat the oven to 350 degrees F.
In a large bowl, mix together the eggs, soup, cheese, mayonnaise, onion, and milk.
In a greased 2-1/2-quart casserole, make several alternating layers of broccoli, sauce, and noodles, beginning and ending with broccoli. Top with cracker crumbs. Bake for 45 minutes. Serve hot.