Main Dishes

Broccoli-Noodle Casserole

Easy and delicious, this broccoli-noodle casserole with cheese recipe is a meatless crowd pleaser.

By Yankee Magazine

Jan 21 2020


Broccoli-Noodle Casserole


4 to 8 servings


2 packages (10 ounces each) frozen chopped broccoli
8 ounces noodles (such as penne or 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


Cook the broccoli according to the package directions; drain. Cook the 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.

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.