Broccoli-Noodle Casserole
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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, and cheese recipe is sure to please.Ingredients:
2 packages (10 ounces each) frozen chopped broccoli8 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
Instructions:
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.
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I have never had broccoli casserole with noodles in it. It was very good.
Very good even as leftovers. Would be perfect for a potluck. DELICIOUS combination of ingredients!
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.
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!