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Broccoli-Noodle Casserole

Broccoli-Noodle Casserole
7 votes, 5.00 avg. rating (97% score)
Broccoli-Noodle Casserole

Yield: 4 to 8 servings

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.


  • 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.

Updated Thursday, May 23rd, 2002

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4 Responses to Broccoli-Noodle Casserole

  1. Anonymous June 7, 2003 at 6:48 pm #

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

  2. Anonymous September 13, 2003 at 8:29 am #

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

  3. Anonymous August 31, 2008 at 3:47 pm #

    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.

  4. Anonymous November 4, 2010 at 11:11 am #

    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!

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