Broccoli And Noodles Parmesan
Creamy broccoli and noodles infused with Parmesan and American cheese, perfect for a comforting family dinner that combines tender vegetables with cheesy goodness.
Ingredients
Instructions
- Cut broccoli into bite-sized pieces.
- In a covered 4-quart pan over medium heat, cook broccoli in 1 inch of boiling water for 6 minutes.
- Drain well.
- In the same saucepan over medium heat, in hot margarine, cook chopped onion and minced garlic until tender, stirring occasionally.
- Stir in cream of mushroom soup and tarragon, mixing well.
- Add shredded American cheese and grated Parmesan, stirring until melted.
- Stir in sour cream, cooked broccoli, and cooked noodles.
- Pour mixture into a 2-quart casserole.
- Cover and bake at 350°F for 30 minutes or until bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or broth when mixing the cheese and soup. If you prefer a different cheese, mozzarella or cheddar can be good substitutes. To enhance the flavor, try adding a pinch of red pepper flakes or a squeeze of lemon juice. Leftover broccoli can be used in this dish for added convenience.
Serving Suggestions
This dish pairs beautifully with a light salad, such as Sweet And Sour Cole Slaw, to balance the richness of the noodles and cheese. Serve it as a main dish or as a side alongside grilled chicken or fish. A sprinkle of fresh parsley or chives can also add a nice touch of color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use the oven at 350°F for about 20 minutes covered with foil to keep it moist, or microwave in short intervals until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Noodles Parmesan contains roughly 501 calories, with 11g protein, 43g carbohydrates, and 34g fat. It is an excellent source of iron (36% of the Daily Value), calcium (26% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 620mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Just make sure to thaw it beforehand and drain any excess moisture to avoid a watery casserole. You can add it directly without cooking it first, as it will cook through while baking.
Is there a gluten-free option for the noodles?
Absolutely! You can substitute regular noodles with gluten-free pasta varieties, such as brown rice or quinoa pasta. Just be sure to adjust the cooking time based on the pasta you choose to ensure it doesn’t become mushy.
Can I make this dish ahead of time?
Yes, you can prepare the casserole ahead of time and refrigerate it before baking. Just cover it tightly with foil or plastic wrap. When ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).