Broccoli-Noodle Casserole

Whether you are in the mood for a vegetarian main dish or just an extra-tasty side dish, this broccoli-noodle casserole with cheese recipe is sure to please.

4.54 avg. rating (90% score) - 13 votes

Broccoli-Noodle Casserole

Yield: 4 to 8 servings


  • 2 packages (10 ounces each) frozen chopped broccoli
  • 8 ounces 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


Cook the broccoli according to the package directions; drain. Cook the egg 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. Add the broccoli.

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.

  • Anonymous

    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!

  • Anonymous

    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.

  • Anonymous

    Very good even as leftovers. Would be perfect for a potluck. DELICIOUS combination of ingredients!

  • Anonymous

    I have never had broccoli casserole with noodles in it. It was very good.


Leave a Comment

Enter Your Log In Credentials