The Baked Cheddar Broccoli Noodle Casserole is an irresistible comfort food that combines the rich flavors of creamy cheese and nutritious broccoli in a delightful pasta dish. Perfect for easy weeknight meals, this vegetarian casserole recipe is both family-friendly and kid-approved. Below is a comprehensive guide on how to create this cheesy broccoli bake, ensuring that your culinary creation is as delicious as it is satisfying.

Ingredients

• Pasta:
  • 12 oz egg noodles
• Cheddar Cheese Sauce:
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 cups whole milk
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
• Vegetables:
  • 3 cups fresh broccoli florets
  • 1 small onion, diced
  • 2 cloves garlic, minced
• Toppings:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil

Steps / Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This will prevent the casserole from sticking and ensure easy serving.
2. Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside, making sure the noodles retain a bit of firmness to hold up in the bake.
3. While the noodles cook, steam the broccoli florets until tender but still vibrant green, about 3-4 minutes. Set aside. This quick steaming locks in nutrients and color.
4. In a medium saucepan, melt butter over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes. This forms a flavorful base for the sauce.
5. Stir in the flour, cooking for 1-2 minutes until a light roux forms. Slowly whisk in the milk, allowing the mixture to thicken, about 5-7 minutes. Constant stirring ensures a creamy, lump-free sauce.
6. Reduce heat to low, then whisk in the shredded cheddar cheese until fully melted and smooth. Season with garlic powder, salt, and pepper. The sauce should be velvety and coat the back of a spoon.
7. Combine the cooked noodles, steamed broccoli, and cheese sauce in a large mixing bowl. Mix until well incorporated, ensuring each noodle is coated with the cheesy goodness.
8. Transfer the mixture to the prepared baking dish, spreading evenly. This even distribution guarantees uniform cooking and flavor in every bite.
9. In a small bowl, mix breadcrumbs with Parmesan cheese and olive oil. Sprinkle this mixture evenly over the casserole. The topping will provide a delightful crunch.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy. Serve hot and enjoy! This final baking melds flavors and crisps the topping beautifully.

Tips & Tricks

• Make Ahead: Assemble the casserole a day in advance and refrigerate. Add the breadcrumb topping just before baking for best results. This saves time and allows flavors to meld.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven for optimal texture. Alternatively, use a microwave for quick reheating.
• Avoid Overcooking: Keep an eye on the pasta and broccoli to prevent overcooking, which can result in a mushy texture. Test the doneness of broccoli by piercing with a fork.
• Cheese Variety: Swap cheddar for Gruyere or mozzarella for a different flavor profile. Each cheese brings a unique taste and texture to the Baked Cheddar Broccoli Noodle Casserole.
• Crumb Topping: For an extra crunchy top, toast breadcrumbs lightly in a pan before mixing with Parmesan and olive oil.

Variations

• Gluten-Free Option: Use gluten-free noodles and flour to make this recipe suitable for gluten-sensitive eaters. Ensure all other ingredients are certified gluten-free.
• Vegan Variation: Substitute dairy milk with almond or soy milk and use nutritional yeast in place of cheese. Opt for vegan butter and a plant-based noodle variety.
• Add Protein: Incorporate shredded chicken or cooked bacon for a heartier dish. These additions can be mixed in before baking or sprinkled on top afterward.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce for a spicy kick.

Serving Suggestions

• Pairings: Serve this dish alongside a light salad or fresh vegetables to balance the rich flavors. A mixed greens salad with a tangy vinaigrette complements the casserole well.
• Beverages: Pair with a crisp white wine like Chardonnay or a light iced tea. These drinks balance the creamy texture of the casserole.
• Garnishing: Garnish with freshly chopped parsley for a burst of color and flavor. You can also add a sprinkle of lemon zest for freshness.
• Plating: Serve the casserole in rustic stoneware dishes for a cozy presentation that suits the comfort food theme.

FAQ

• Can I freeze this casserole? Yes, assemble the dish without the topping and freeze for up to 2 months. Thaw overnight in the fridge before baking. This makes it a convenient make-ahead meal.
• Is it possible to use frozen broccoli? Absolutely, but thaw and drain it thoroughly to prevent excess moisture in the casserole. Pat dry with a paper towel to remove any remaining water.
• How do I keep the sauce from being grainy? Make sure to slowly add the milk to the roux and whisk continuously for a smooth sauce. Use freshly grated cheese as pre-shredded varieties may contain anti-caking agents.
• What if my sauce is too thick? Gradually whisk in more milk, a little at a time, until the desired consistency is reached.

Print

Baked Cheddar Broccoli Noodle Casserole

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 6 +

⏱️

Prep Time

20 min

🍳

Cook Time

30 min

🔥

Calories

—

The Baked Cheddar Broccoli Noodle Casserole is an irresistible comfort food that combines the rich flavors of creamy cheese and nutritious broccoli in a delightful pasta dish. Perfect for easy weeknight meals, this vegetarian casserole recipe is both family-friendly and kid-approved.

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Ingredients

US Metric

• 12 oz egg noodles
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 cups whole milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 3 cups fresh broccoli florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

1.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

2.

Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

3.

While the noodles cook, steam the broccoli florets until tender but still vibrant green, about 3-4 minutes. Set aside.

4.

In a medium saucepan, melt butter over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

5.

Stir in the flour, cooking for 1-2 minutes until a light roux forms. Slowly whisk in the milk, allowing the mixture to thicken, about 5-7 minutes.

6.

Reduce heat to low, then whisk in the shredded cheddar cheese until fully melted and smooth. Season with garlic powder, salt, and pepper.

7.

Combine the cooked noodles, steamed broccoli, and cheese sauce in a large mixing bowl. Mix until well incorporated.

8.

Transfer the mixture to the prepared baking dish, spreading evenly.

9.

In a small bowl, mix breadcrumbs with Parmesan cheese and olive oil. Sprinkle this mixture evenly over the casserole.

10.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy. Serve hot and enjoy!