Broccoli Noodle Casserole

Photo Credit
Sam Jones/Quinn Brein
The Editors
6 to 8 servings
Special Considerations
Dorothy Traester St. Peter's Episcopal Church, Oxford, CT
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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.

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
  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.
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The Almanac Chefs

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