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
Photo Credit:Yield
4 to 8 servings
Ingredients
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.
I have never had broccoli casserole with noodles in it. It was very good.
Very good even as leftovers. Would be perfect for a potluck. DELICIOUS combination of ingredients!
Mine was a ‘bit’ dry, but VERY tasty. Wondered if I may should have covered it while baking part of the time and then left uncovered for the remainder of the time. I baked the casserole uncovered the entire baking time. I also added just a touch of extra salt and garlic powder. Will definitely make this casserole again.
I had a half broasted chicken, so add it to the recipe – was a complete hit – served with a salad/bread sticks. Will be going in my “favorites” recipe box!
The directions read to add the broccoli to the milk/ cheese sauce mixture, but then in the next line advises to alternate layers of broccoli with the milk/cheese mixture. Probably a small point, but unclear. Will be making this recipe, nonetheless.
Hi there! Great catch. This recipe was first published (exactly as it appears here) in the 1996 cookbook “Yankee Magazine’s Church Suppers and Potluck Dinners,” and this is the first time anyone has ever pointed that out! We’ve removed the line that says to add the broccoli to the sauce mixture for clarity’s sake, but agree both methods would likely yield equally delicious results. Happy cooking!
I see the recipe calls for medium egg noodles but the picture shows penne/ziti pasta being used. I am thinking of using the penne as it may hold up better to baking than the egg noodles which are so easy to overcook. What did others use? Or does the author recommend the penne?
Is it just me or is the picture kind of shy on the cracker crumbs? I want a crust of whole wheat cracker crumbs that go crunch when I cut into the top of my casserole! And those don’t look like egg noodles to me either. More like plain penne pasta, not egg noodles. Not as advertised in the recipe which sounds delicious.
It is a great recipe. I just change a few things to what i had in my pantry! Instead of cream mushroom soup i did cream of mushroom and chicken. Instead of egg noodles i did speghetti noodles and for topping. I did pepridge farm herb stuffing. Covered in tin foil til heated through. Broil and brown top with foil off. It is delicious!
Is there a suitable substitute for the soup (sour cream maybe) that wouldn’t be so salty?
I use a reduced Sodium store brand of soup (Harris Teeter Healthy) which has much less sodium than Campbell’s or Campbell’s 25% less sodium. Aalso, you could make a white sauce AKA cream sauce with mushrooms in it – if you’re more ambitious than I am.
Campbells makes cream of mushroom and chicken with 0 sodium
I will make this week.
In a hurry? Just use broccoli, penne, loads of fresh garlic and melted butter.
My Nana used to make something very similar when I was a kid in Southern Mass. Been trying for years to get it right, hoping this is it. Thanks