Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles
Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles are creamy, cheesy, and wonderfully easy, with uncooked egg noodles that bake right in the casserole dish. Condensed cheddar broccoli soup, milk, and shredded cheddar turn into a cozy no-boil noodle bake.
Ingredients
- 12 ounces uncooked wide egg noodles
- 2 cans condensed cheddar broccoli soup 10.5 to 11 ounces each
- 3 cups whole milk or 2% milk
- 2 cups shredded cheddar cheese divided; 1 1/2 cups inside and 1/2 cup for the top
Instructions
- Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of butter.
- Pour the uncooked wide egg noodles into the prepared baking dish and spread them into an even layer.
- In a large bowl, whisk together both cans of condensed cheddar broccoli soup and the milk until smooth; the mixture will look thin because it cooks the noodles as the casserole bakes.
- Stir 1 1/2 cups of the shredded cheddar cheese into the soup mixture, reserving the remaining 1/2 cup for the top.
- Pour the soup mixture slowly and evenly over the noodles in the baking dish.
- Use a spoon to gently press down any noodles sticking up above the liquid so they are mostly moistened.
- Cover the dish tightly with aluminum foil, crimping the edges so the steam stays inside.
- Bake, covered, for 40 to 45 minutes, then check the center with a fork; the noodles should be tender. If they are still firm, cover again and bake another 5 to 10 minutes.
- Carefully remove the foil, watching for steam, and sprinkle the remaining 1/2 cup cheddar evenly over the top.
- Return the dish to the oven uncovered for 8 to 10 minutes, until the cheese melts, bubbles, and the edges are just beginning to turn golden.
- Let the casserole rest on the counter for 5 to 10 minutes before serving so the sauce thickens and the noodles scoop more neatly.
Notes
Let leftovers cool slightly, then transfer them to a shallow covered container and refrigerate within 2 hours. Reheat portions in the microwave until steaming hot, adding a splash of milk if the noodles look thick, or cover the casserole dish and warm it in a 350°F oven until hot through the center. If meat has been added, reheat to 165°F in the middle.
Nutrition
Calories: 420kcal
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