Order Your Almanac Today!

Broccoli Noodle Casserole

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
6 to 8 servings
Category
Pasta
Vegetables
Course
Main Dish
Special Considerations
Vegetarian
Credit
Dorothy Traester St. Peter's Episcopal Church, Oxford, CT
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Print Friendly and PDF

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. This is a great dinner to have prepared on busy nights when you need to get food on the table fast.

We’ve used frozen broccoli for convenience, but steamed fresh broccoli is a delightful substitution.

Ingredients
2 eggs, beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup grated sharp cheddar cheese
1 cup mayonnaise
1/2 cup milk
2 tablespoons minced onion
2 packages (16 ounces each) frozen chopped broccoli, prepared according to package directions
8 ounces egg noodles, prepared according to package directions
cracker crumbs
Instructions
  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
  2. In a bowl, combine eggs, soup, cheese, mayonnaise, milk, and onions.
  3. Make several alternating layers of broccoli, soup mixture, and noodles in a prepared casserole dish, beginning and ending with broccoli. 
  4. Top with cracker crumbs. 
  5. Bake for 45 minutes. Serve hot.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

Michelle LeBlanc (not verified)

8 months ago

This was absolutely delicious and easy to make. It's a keeper. Would be perfect for a potluck too.