Broccoli-Noodle Parmesan Bake

Submitted by ImNotHere

"An easy, throw-together casserole. Add some cooked chicken, turkey or ham if you want to make a complete meal."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 4 cups wide egg noodles
• 1 can cream of mushroom soup
• 1 cup shredded mozzarella cheese
• 1⁄2 cup grated parmesan cheese
• 1 (16 ounce) bag frozen broccoli cuts
• cooking spray
• salt and pepper

directions

1. Heat oven to 350.
2. Spray a 9x13" baking dish with cooking spray, set aside.
3. In large cooking pot, cook noodles, drain and set aside.
4. Using the same pot, add soup, cheeses& frozen broccoli.
5. Season to taste and stir to combine.
6. Pour into baking dish, and bake about 30 minutes, or until hot and bubbly.

Reviews

[Jellyqueen]

This is a great dish. I did make a couple of changes to fit the recipe to what I had on hand. I used fresh broccoli instead of the frozen, so I also added about a 1/2 soup can of water when I was mixing the soup,cheese mixture. It baked up so pretty, I almost hated to mess with it, but that thought didn't last long. I highly recommend this recipe.

 

[bmcnichol]

This was just OK for us. I followed other reviewers advice and added 1/2 can of milk to the mixture. I only baked mine for 15 minutes and the top was starting to dry. I think with different cheeses this would be better. We didn't think the mozzarello and parmesan gave the casserole much flavor. I think maybe cheddar would have given it a better flavor. I also add the brocolli to the noodles to cook the broccoli before baking it as I like my broccoli cooked and not crunchy.

 

[Digigirl]

This was only so-so for us. The flavor is good, and it was certainly easy to make. But even though I added 1/2 cup of milk as suggested by others, it still came out very dry - there was nothing to bubble when it was done. I was hoping for a more "saucy" casserole. I may try again with more liquid, but most likely will keep looking. Sorry!

 

[LA286570]

Hi! I had a little bit of trouble with this recipe. My family will not eat veggies unless they are completely tender and mushy. I should have taken that into consideration and precooked my broccoli cuts, or subbed in chopped broccoli. Getting the cuts to the point of mushiness took waaayyyy longer than 30 minutes, and despite having added 1/2 c of milk and covering the dish with foil, the result was a very dry casserole. I just thought I'd add comments in case anyone else has a mushy vegetable loving family like mine.:) I will definitely make it again! UPDATE: Made again with frozen chopped broccoli, two large (poached and cubed) chicken breasts, with double the sauce plus a cup of milk. Covered it with foil while baking. It came out absolutely fantastic! Very creamy. DH loved it. Thanks very much for the recipe!

 

[SJones]

This was really good; however, next time, I think I will try using 3 cups of egg noodles instead of 4, so it will be creamier. Also, I did cover it while baking. Wonderful taste.