Broccoli-Noodle Casserole

Cooking & Recipes


Dorothy Traester St. Peter's Episcopal Church, Oxford, Conne

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


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 2-½-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.



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