This Baked Cheddar Broccoli Noodle Casserole is the ultimate comfort food classic. It combines tender egg noodles, vibrant broccoli florets, and a rich, velvety cheddar cheese sauce into a cozy dish that bakes up beautifully bubbly and golden brown.
Creamy Cheddar Broccoli Noodle Casserole
Using canned cream of cheddar (or cream of mushroom/chicken) soup as a shortcut makes assembling this dish incredibly quick, while tossing in fresh or frozen broccoli ensures a wonderful texture contrast against the soft noodles.
Why This Casserole is a Staple
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Fast Assembly: Utilizing convenience ingredients like canned soup lets you get this dinner into the oven in under 10 minutes.
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Kid-Approved Veggies: Tender broccoli florets coated in an extra-creamy cheese sauce make eating greens a breeze.
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Highly Customizable: It functions perfectly as a vegetarian main, but can easily be upgraded into a full meal with leftover shredded chicken, ham, or tuna.
Ingredient Notes
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8 oz Wide Egg Noodles: Boiled according to package instructions just until al dente (they will finish cooking in the oven).
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2 Cups Broccoli Florets: Fresh or frozen. If using fresh, chop them small so they steam perfectly in the bake.
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1 Can (10.5 oz) Cream of Cheddar Soup: (Or condensed Cheddar Cheese Soup). Cream of chicken or mushroom also works great if you prefer a different base flavor.
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1/2 Cup Milk or Sour Cream: To thin out the condensed soup into a perfectly smooth sauce.
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1.5 Cups Sharp Cheddar Cheese: Divided. Use half inside the noodle mix and save the rest for a thick, golden crust on top.
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1/2 Teaspoon Garlic Powder & Onion Powder: To punch up the flavor of the cheese sauce.
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Optional Crunchy Topping: 1/2 cup of crushed Ritz crackers or Panko breadcrumbs tossed with a tablespoon of melted butter.
