Broccoli Mushroom Noodle Casserole
A hearty casserole combining tender broccoli, mushrooms, noodles, and a creamy cheese mixture, topped with bread crumbs and Cheddar—perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Chop broccoli, mushrooms, and onion.
- Saute the chopped vegetables in butter until tender.
- Lightly salt and pepper the vegetables, then remove from heat.
- Beat the eggs in a large bowl.
- Whisk in Ricotta cheese and sour cream into the eggs.
- Boil the noodles until slightly underdone, then stir in some butter.
- Remove the sauteed vegetables with a slotted spoon and add to the cheese mixture.
- Add the cooked noodles and 1/4 cup bread crumbs to the mixture.
- Spread the mixture into a buttered 9 x 13-inch pan.
- Top with more bread crumbs and grated Cheddar cheese.
- Bake, covered, for 30 minutes, then uncover and bake for an additional 15 minutes at 350°F.
Tips & Substitutions
For added flavor, consider using garlic or fresh herbs like thyme or parsley in the vegetable sauté. If Ricotta isn't available, cottage cheese can be a great substitute. For a lighter version, replace sour cream with Greek yogurt. Ensure the noodles are not overcooked; they should be al dente since they will continue cooking in the oven.
Serving Suggestions
This casserole is a hearty main dish that pairs beautifully with a light salad or steamed vegetables on the side. A crisp green salad with a tangy vinaigrette can balance the richness of the casserole. For a comforting dessert, consider serving Grandma'S Chocolate Sauce over vanilla ice cream after the meal.
Storage & Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through. Cover with foil to prevent drying out during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Mushroom Noodle Casserole contains roughly 806 calories, with 29g protein, 114g carbohydrates, and 28g fat. It is an excellent source of protein (57% of the Daily Value), calcium (52% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 835mg per serving (36% 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 make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step and refrigerate it for up to 24 hours. Just be sure to adjust the baking time slightly if baking straight from the fridge, as it may take longer to heat through.
Can I use different vegetables in this casserole?
Yes, feel free to customize the vegetable mixture! Spinach, bell peppers, or zucchini are excellent choices. Just be mindful of the moisture content; you may need to adjust the cooking time or add a little more cheese if using water-rich vegetables.
Is this casserole suitable for freezing?
Yes, you can freeze the unbaked casserole for up to 3 months. Just cover it tightly with plastic wrap and foil. When ready to bake, thaw it in the refrigerator overnight and then follow the baking instructions. You may need to add a few extra minutes to the cooking time.
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).