No Fuss Baked Noodles
A creamy, cheesy baked noodle casserole with vegetables, perfect for comforting family dinners or quick weeknight meals with wholesome flavors.
Ingredients
- 8 oz. egg noodles ⓘ
- 10 oz. frozen cauliflower, partially thawed and cut up ⓘ
- 10 oz. frozen broccoli, partially thawed and cut up ⓘ
- 1 (10 3/4 oz.) can cream of mushroom soup ⓘ
- 1 cup dairy sour cream ⓘ
- 1/2 cup chopped onion ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 1/2 cups shredded Swiss, Muenster or Cheddar cheese ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Cook egg noodles, drain, and return to the pan.
- Add frozen cauliflower, frozen broccoli, cream of mushroom soup, sour cream, chopped onion, salt, and pepper to the noodles.
- Mix gently until well combined.
- Transfer the mixture to a 9 x 13-inch baking dish.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or vegetable broth to the mixture. If you’re out of cream of mushroom soup, a homemade version or cream of chicken soup can be a suitable substitute. Feel free to swap in other vegetables like zucchini or bell peppers, or use gluten-free noodles for a different twist. This recipe is flexible and can adapt to what you have on hand.
Serving Suggestions
This dish pairs beautifully with a crisp side salad or some garlic bread for a complete meal. You could also serve it alongside roasted chicken or grilled fish for added protein. For a vegetarian option, consider serving it with a side of roasted vegetables. It makes for a comforting family dinner or a delightful potluck dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also microwave individual portions, adding a splash of water to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of No Fuss Baked Noodles contains roughly 184 calories, with 8g protein, 20g carbohydrates, and 9g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1000mg per serving (43% 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 vegetables instead of frozen?
Yes, fresh vegetables can be used, but be sure to steam or blanch them lightly before adding to the dish to ensure they cook properly in the oven. This helps to maintain their texture and flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time if baking from cold.
What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream in this recipe, offering a similar tangy flavor and creamy texture. You can also use ricotta cheese for a different taste profile.
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).