Monday, October 22, 2007

On My Hearth: Broccoli-Noodle Casserole

I don't normally cook on Mondays, we usually just munch on leftovers or grab something prepared from the freezer. Today, however, I feel like making something filling for my girls; they've been living on leftover party fare since the weekend and have to be sick of it by now!

Broccoli-noodle Casserole Recipe

I like to use whole wheat, yolk-free noodles, low-fat soup, mayo and cheese in this dish to make it more healthy.


* * 2 packages (10 ounces each) frozen chopped broccoli
* * 8 ounces 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


1. Cook the broccoli according to the package directions; drain. Cook the egg noodles according to the package directions; drain. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together the eggs, soup, cheese, mayonnaise, onion, and milk. Add the broccoli.
3. 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.


Mother of Invention said...

Sounds great! I'd add chicken for protein and be looking for Fat-free mayo which I'm not sure I've seen in canada. You guys have so much more low/no fat food.

Rapunzel said...

Mother of Invention, the chicken would've made a nice addition! My kids aren't eating meat at the moment though. :-) I used light mayo, tend to steer away from fat-free dairy, just don't like the taste.

Anonymous said...

This sounds heavenly! I just love a yummy, cheesy broccoli casserole!

Rapunzel said...

Grace, it was really tasty, from the little bite I had. ;-) Apparently my girls loved it, too, as there is only 1 scoop left!