Baked Cheddar Broccoli Noodle Casserole

Why Make This Casserole?

Ingredients

For the casserole:

Optional add-ins:

For the topping:

Equipment Needed

Method

1. Preheat the oven

2. Cook the pasta and broccoli

Bring a large pot of salted water to a boil.
Add the egg noodles and cook according to package directions until al dente (about 1 minute less than the package says – they will cook more in the oven).
During the last 2–3 minutes of cooking, add the chopped broccoli florets to the boiling water.
Drain the pasta and broccoli together in a colander. Set aside.

3. Make the cheese sauce

While the pasta cooks, melt 2 tablespoons of butter in a large skillet or saucepan over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion and garlic. Stir constantly and cook for 1–2 minutes to remove the raw flour taste.
Slowly whisk in the milk and chicken broth, a little at a time, to prevent lumps.
Continue whisking until the mixture is smooth and begins to thicken (about 3–5 minutes).
Reduce heat to low. Add 1½ cups of shredded cheddar cheese, the Parmesan cheese, salt, pepper, paprika, and nutmeg (if using).
Stir until the cheeses are fully melted and the sauce is smooth. Do not let it boil.
If using sour cream or cooked chicken/ham, stir them in now.

4. Combine everything

5. Assemble the casserole

6. Make the topping

7. Bake

Bake uncovered for 20–25 minutes, until the casserole is bubbly around the edges and the topping is golden brown.
If the top is not brown enough, switch to broil for the last 1–2 minutes. Watch carefully to prevent burning.

8. Rest and serve

Let the casserole rest for 5–10 minutes before serving. This helps it set up so slices hold their shape.
Serve warm.

Storage

Refrigerator – store covered in the baking dish or in an airtight container for up to 4 days.
Freezer – assemble the casserole but do not bake. Cover tightly with foil and freeze for up to 3 months. Bake from frozen at 190°C (375°F) for 45–50 minutes, uncovering for the last 10 minutes.
Reheating – reheat individual portions in the microwave, or reheat the whole dish covered with foil at 175°C (350°F) for 15–20 minutes.

Variations

Chicken broccoli casserole – add 2 cups of cooked, shredded rotisserie chicken.
Ham and broccoli – add 2 cups of diced cooked ham.
Cauliflower version – replace broccoli with cauliflower florets.
Gluten-free – use gluten-free pasta, gluten-free flour (or cornstarch), and gluten-free breadcrumbs.
Extra creamy – add ½ cup cream cheese along with the cheddar cheese.
Spicy version – add ½ teaspoon red pepper flakes or a dash of cayenne pepper.
Turkey broccoli casserole – use leftover cooked turkey instead of chicken.
Vegetarian – this is already vegetarian. Skip any meat add-ins.

Tips for Best Results

Cook pasta al dente – it will continue to absorb liquid and cook more in the oven. Overcooked pasta becomes mushy.
Use sharp cheddar – it has more flavor than mild cheddar. Freshly shredded cheese melts better than pre-shredded (which contains anti-caking agents).
Do not boil the cheese sauce – high heat can cause the cheese to separate and become grainy. Keep it at a low simmer.
Blanch the broccoli in the pasta water – this saves a dish and infuses the broccoli with a little salt.
Let it rest before serving – the casserole needs 5–10 minutes to set up. Cutting into it immediately will make it runny.
Customize add-ins – this casserole is very forgiving. Add cooked chicken, ham, bacon, or extra vegetables as you like.
Make ahead – assemble the entire casserole (without baking), cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time if baking from cold.
Double the recipe – use a large roasting pan or two 9×13 dishes. Freeze one for later.