Broccoli & Noodles Parmesan
Submitted by ragdoll
Egg noodles and broccoli baked in a creamy mushroom sauce with Monterey Jack, Parmesan, sour cream, and basil. A bubbly, cheesy casserole that feeds eight hungry people.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minThere’s a reason cheesy noodle casseroles never go out of style, and this one is a prime example.
Wide egg noodles and tender broccoli get folded into a sauce built from cream of mushroom soup, sour cream, garlic, and basil, then loaded with both Monterey Jack and Parmesan cheese.
Bake it until it’s bubbling and golden around the edges, and you’ve got a casserole that serves eight with zero leftovers.
It’s the kind of dish people ask for the recipe after one bite.
Pro Tips
- Cook the broccoli just until tender, about 6 minutes. It’ll soften more in the oven, so slight crunch at this stage is ideal.
- Don’t dilute the cream of mushroom soup. It goes in condensed for maximum richness and body.
- Stir the cheeses into the warm sauce off the heat so they melt smoothly without breaking or getting stringy.
- For a crispy top, uncover the casserole for the last 10 minutes of baking and sprinkle on extra Parmesan.
Ingredients
Directions
Cut broccoli into bite-size pieces.
In covered 4-quart saucepan over medium heat, in 1inch boiling water, cook broccoli 6 minutes or until tender.
Drain in colander.
In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally.
Stir in soup and basil; mix well.
Add cheeses, stirring until melted.
Stir in sour cream, broccoli and cooked noodles.
Pour into 2-quartt casserole.
Cover; bake at 350℉ (180℃) F for 30 minutes or until bubbly.
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