Based on the image, this appears to be a broccoli cheddar noodle casserole made with canned cheddar broccoli soup, egg noodles, broccoli, and shredded cheddar cheese.
Broccoli Cheddar Noodle Casserole
Ingredients
- 12 oz (340 g) egg noodles
- 2 cans (10.5 oz each) cheddar broccoli soup
- 4 cups frozen broccoli florets, thawed slightly
- 2 cups shredded cheddar cheese, divided
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (optional)
Optional Additions
- 2 cups cooked diced chicken
- 1 cup cooked ham
- 1/2 cup sour cream for extra creaminess
- 1/2 cup breadcrumbs for a crunchy topping
Equipment
- 9 x 13-inch baking dish
- Large pot
- Mixing bowl
- Aluminum foil
Instructions
Step 1: Prepare the Oven
Preheat oven to 375°F (190°C).
Lightly grease a 9 x 13-inch baking dish with cooking spray or butter.
Step 2: Cook the Noodles
Bring a large pot of salted water to a boil.
Cook egg noodles according to package directions until just al dente, usually 6–8 minutes.
Drain well and return to the pot.
Step 3: Make the Sauce
In a large mixing bowl, combine:
- 2 cans cheddar broccoli soup
- 1/2 cup milk
- Garlic powder
- Onion powder
- Black pepper
- Salt (if using)
Whisk until smooth.
If using sour cream, stir it in now.
Step 4: Assemble the Casserole
Add the cooked noodles to the baking dish.
Pour the soup mixture evenly over the noodles.
Add:
- Broccoli florets
- 1 1/2 cups shredded cheddar cheese
Mix gently until everything is evenly coated.
Spread into an even layer.
Sprinkle the remaining 1/2 cup cheddar cheese over the top.
If using breadcrumbs, sprinkle them over the cheese.
Step 5: Bake
Cover the dish loosely with foil.
Bake for 20 minutes.
Remove foil and continue baking for 10–15 minutes, or until:
- The casserole is bubbling around the edges.
- The cheese is melted and lightly golden.
Step 6: Rest and Serve
Remove from the oven.
Let the casserole rest for 5–10 minutes before serving.
This allows the sauce to thicken and makes serving easier.
Yield
Serves 6–8 people.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months.
- Reheat in a 350°F (175°C) oven for about 20 minutes or microwave individual portions until heated through.
Variation: Chicken Broccoli Cheddar Casserole
Add 2 cups cooked shredded chicken when mixing the casserole. Increase the cheese to 3 cups total for a heartier main dish.
The casserole in the image would bake into a creamy, cheesy dish with tender noodles and broccoli, similar to a broccoli cheddar pasta bake.