Broccoli-Noodle Casserole
A hearty broccoli noodle casserole with savory mushrooms, carrots, and a creamy sauce, perfect for family dinners and vegetable lovers seeking comfort food. Nutritious and flavorful.
Ingredients
Instructions
- Cook and drain the egg noodles.
- Return the noodles to the saucepan.
- In a skillet with hot salad oil, cook the carrots, mushrooms, onion, and salt over medium-high heat until tender.
- Stir in the chopped broccoli.
- Add milk and undiluted cream of broccoli soup, and heat through.
- Stir the soup mixture into the cooked noodles.
- Spoon the mixture into a casserole dish.
- Tear the bread into small pieces and toss with margarine.
- Sprinkle the bread pieces and minced parsley over the casserole.
- Bake at 350°F (175°C) for 20-25 minutes until golden and bubbling.
Tips & Substitutions
For a creamier texture, consider adding a bit of grated cheese to the noodle mixture before baking. You can substitute the egg noodles with whole wheat or gluten-free noodles to suit dietary preferences. If you’d like a protein boost, shredded cooked chicken or tofu can be added. Fresh herbs like thyme or basil can enhance the flavor profile, much like in American recipes.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or roasted vegetables for a balanced meal. A dollop of sour cream or a sprinkle of additional parsley can enhance its presentation when serving. It also works well as a side dish for grilled meats or as a hearty main for vegetarian recipes.
Storage & Reheating
Leftover broccoli-noodle casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for quicker reheating, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Noodle Casserole contains roughly 1099 calories, with 15g protein, 140g carbohydrates, and 57g fat. It is an excellent source of vitamin A (208% of the Daily Value), dietary fiber (57% of the Daily Value), and iron (51% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2170mg per serving (94% 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 fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Simply steam or blanch it until tender before adding it to the casserole. This will maintain its vibrant color and nutritional value. Just be sure to chop it into small pieces for even cooking.
What can I substitute for cream of broccoli soup?
If you don't have cream of broccoli soup, you can use homemade or store-bought cream of mushroom or chicken soup. Alternatively, making a quick white sauce with blended broccoli can be a great substitute, providing a similar creamy texture.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure it's heated through.
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).