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.
Ingredients
Scale:
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
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
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.
While the noodles cook, steam the broccoli florets until tender but still vibrant green, about 3-4 minutes. Set aside.
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.
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.
Reduce heat to low, then whisk in the shredded cheddar cheese until fully melted and smooth. Season with garlic powder, salt, and pepper.
Combine the cooked noodles, steamed broccoli, and cheese sauce in a large mixing bowl. Mix until well incorporated.
Transfer the mixture to the prepared baking dish, spreading evenly.
In a small bowl, mix breadcrumbs with Parmesan cheese and olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy. Serve hot and enjoy!
