Broccoli-noodle Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I like to use whole wheat, yolk-free noodles, low-fat soup, mayo and cheese in this dish to make it more healthy. Ingredients:
* 2 packages (10 ounces each) frozen chopped broccoli |
* 8 ounces medium egg noodles |
* 2 eggs, beaten |
* 1 can (10-3/4 ounces) condensed cream of mushroom soup |
* 1 cup grated sharp cheddar cheese |
* 1 cup mayonnaise |
* 2 tablespoons minced onion |
* 1/2 cup milk |
* cracker crumbs |
Directions:
1. Cook the broccoli according to the package directions; drain. Cook the egg noodles according to the package directions; drain. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together the eggs, soup, cheese, mayonnaise, onion, and milk. Add the broccoli.
3. In a greased 2-1/2-quart casserole, make several alternating layers of broccoli, sauce, and noodles, beginning and ending with broccoli. Top with cracker crumbs. Bake for 45 minutes. Serve hot.
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