Vegetable Noodle Casserole
A creamy vegetable noodle casserole packed with broccoli, cauliflower, and Swiss cheese, perfect for comforting family dinners or potlucks with a savory, cheesy flavor.
Ingredients
- 1 can mushroom soup, undiluted ⓘ
- 1 cup sour cream ⓘ
- 3/4 cup chopped onion ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 (10 oz.) package frozen chopped broccoli, thawed ⓘ
- 1 (8 oz.) package frozen cauliflower, thawed and cut into bite-sized pieces ⓘ
- 8 oz. wide egg noodles, cooked and drained ⓘ
- 1 1/2 cups shredded Swiss cheese, divided ⓘ
Instructions
- In a large bowl, combine undiluted mushroom soup, sour cream, chopped onion, salt, and pepper.
- Add the thawed broccoli, cauliflower, cooked noodles, and 1/4 cup shredded Swiss cheese; mix gently.
- Pour the mixture into a greased 9 x 13-inch baking dish.
- Top with the remaining shredded Swiss cheese.
- Bake uncovered at 350°F for 30 minutes or until heated through.
Tips & Substitutions
For a creamier texture, consider mixing in a bit of cream cheese with the sour cream. You can also substitute the Swiss cheese with cheddar or mozzarella if preferred. If you're looking for a low-carb option, using zucchini noodles instead of egg noodles is a great alternative. Enhance flavor by adding garlic or herbs.
Serving Suggestions
Serve this casserole with a crisp green salad for a refreshing contrast. It also pairs well with crusty bread or garlic bread. For a heartier meal, consider adding a side of roasted vegetables or a simple fruit salad. This dish complements well with American recipes like Uncle Dan'S Popcorn Mix for a fun snack afterward.
Storage & Reheating
Cool the casserole to room temperature before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and bake at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Noodle Casserole contains roughly 198 calories, with 11g protein, 21g carbohydrates, and 8g fat. It is an excellent source of vitamin C (52% of the Daily Value), calcium (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1004mg per serving (44% 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, you can use fresh broccoli and cauliflower. Just steam or blanch them before adding to the mixture to ensure they cook properly in the casserole. Fresh vegetables may enhance the flavor and texture of the dish.
Is this casserole suitable for vegetarians?
Absolutely! This Vegetable Noodle Casserole is a vegetarian recipe, packed with nutritious veggies and cheese. It's a great option for meatless meals and can be enjoyed by everyone, regardless of dietary preferences.
Can I make this dish ahead of time?
Yes, you can prepare the casserole in advance. Assemble it completely, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. Just increase the baking time slightly if baking straight from the fridge.
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).