Baked Cheddar Broccoli Noodle Casserole

This comforting casserole uses uncooked wide egg noodles that cook directly in a creamy cheddar broccoli sauce while baking. As the casserole bakes, the noodles absorb the flavorful liquid, creating a rich, creamy dish with minimal prep.

Ingredients

Ingredient	Amount
Uncooked wide egg noodles	12 oz
Condensed cheddar broccoli soup	2 cans (10.5–11 oz each)
Whole milk or 2% milk	3 cups
Shredded cheddar cheese, divided	2 cups

Instructions

Step 1: Prepare the Baking Dish

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread the uncooked egg noodles evenly across the bottom.

Step 2: Make the Sauce

In a large bowl, whisk together the condensed soup and milk until smooth. Stir in 1½ cups of the shredded cheddar cheese.

Tip: The liquid may seem thin at first, but that’s expected. The dry noodles will absorb much of the moisture during baking, leaving behind a creamy sauce.

Step 3: Combine

Pour the soup mixture evenly over the noodles. Use a spoon or spatula to gently press the noodles down so they are coated and mostly covered by the liquid.

Tip: Keeping the noodles submerged helps them cook evenly. Any exposed noodles may dry out and become crisp instead of tender.

Step 4: Bake Covered

Cover the baking dish tightly with aluminum foil and bake for 40–45 minutes.

Tip: Seal the foil well to trap the steam inside. This helps the noodles soften properly while preventing the sauce from drying out.

Step 5: Add the Cheese

Remove the foil, sprinkle the remaining ½ cup of cheddar cheese over the top, and return the casserole to the oven. Bake uncovered for another 8–10 minutes, or until the cheese is melted and bubbly.

Look For: The casserole is done when the cheese is fully melted and lightly golden around the edges.

Step 6: Let It Rest

Allow the casserole to sit for 5–10 minutes before serving.

Tip: Resting gives the sauce time to thicken, resulting in a creamier texture that coats the noodles beautifully.