Cheddar Broccoli Egg Noodle Casserole
If you’re referring to the easy casserole recipe that starts by pouring canned cheddar-broccoli soup over uncooked egg noodles, here’s a simple version.
Ingredients
- 12 oz (340 g) uncooked egg noodles
- 1 can (10.5 oz / 298 g) condensed cheddar broccoli soup
- 1 can (10.5 oz / 298 g) cream of chicken soup
- 1 cup milk
- 2 cups cooked chicken, shredded
- 1½ cups frozen broccoli
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, to taste
Instructions
- Heat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread the uncooked egg noodles evenly in the dish.
- In a bowl, whisk together the cheddar-broccoli soup, cream of chicken soup, and milk.
- Pour the mixture evenly over the noodles.
- Add the cooked chicken and frozen broccoli, spreading them throughout the dish.
- Sprinkle with garlic powder, pepper, and cheddar cheese.
- Cover the dish tightly with foil and bake for about 40–45 minutes, or until the noodles are tender.
- Remove the foil and bake another 5–10 minutes, until the cheese is melted and lightly golden.
- Let it stand for about 5 minutes before serving.
Tip: Keeping the casserole tightly covered during most of the baking time is important—the steam and liquid are what cook the uncooked noodles. If it looks dry before the noodles are tender, add a little extra milk or broth and cover it again.
