Name: Broccoli-Noodle Casserole
Yield: 4 to 8 servings
Cuisine: Pasta, Vegetables
Ingredients: 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; 2 packages (16 ounces each) frozen chopped broccoli, prepared according to package directions; 8 ounces egg noodles, prepared according to package directions; cracker crumbs

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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.

Sam Jones/Quinn Brein

Photo Credit:

Sam Jones/Quinn Brein

Ingredients

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

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

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

In a bowl, mix together eggs, soup, cheese, mayonnaise, onion, and milk.

In the prepared 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.