Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles
Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles is a comforting and delicious dish that combines the richness of cheddar cheese with hearty egg noodles and the goodness of broccoli. This recipe is perfect for busy weeknights since it is simple to prepare and requires just four main ingredients. A hot, cheesy bake like this is sure to please everyone at the table!
Why Make This Recipe
This recipe is ideal for those who want a quick and easy meal without sacrificing flavor. It’s not only comforting and satisfying but also versatile—great for families or as a side dish for gatherings. Plus, the creamy cheddar broccoli soup saves time on prep, making dinner a breeze!
How to Make Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles
Ingredients:
- 12 oz uncooked wide egg noodles
- 2 cans (10.5–11 oz each) condensed cheddar broccoli soup
- 3 cups whole milk (or 2% milk)
- 2 cups shredded cheddar cheese, divided
Directions:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Pour the uncooked egg noodles into the baking dish.
- In a large bowl, whisk together the cheddar broccoli soup and milk until smooth.
- Stir 1 1/2 cups of shredded cheddar cheese into the mixture.
- Pour this over the noodles, making sure they are moistened.
- Cover the dish with foil and bake for 40–45 minutes. If the mixture is still firm, bake for an additional 5–10 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 8–10 minutes.
- Let it rest for 5–10 minutes before serving.
How to Serve Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles
This delightful dish can be served as a main course or as a side. It pairs well with grilled chicken, roasted vegetables, or a fresh salad. For an added touch, consider garnishing with chopped parsley or a sprinkle of black pepper before serving.
How to Store Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave in individual servings until warm.
Tips to Make Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles
- Make sure not to overcook the noodles before baking, as they will soften more during the time in the oven.
- For a lighter version, you can use low-fat soup and milk.
- Feel free to add additional vegetables, such as chopped broccoli or spinach, for added nutrition.
Variation
You can customize this dish by adding cooked chicken or ham for more protein. Additionally, try using different types of cheese, such as mozzarella or pepper jack, for a unique twist.
FAQs
1. Can I use fresh broccoli instead of broccoli soup?
While you can use fresh broccoli, it would require additional cooking time. The soup provides creaminess and flavor, which may be hard to achieve with just fresh broccoli.
2. How can I make this dish vegetarian?
This recipe is vegetarian-friendly as written. Just ensure that your cheddar cheese and soup do not contain animal rennet.
3. Can I freeze the leftovers?
Yes, you can freeze leftovers. Make sure to store them in a freezer-safe container. Thaw in the refrigerator before reheating or bake from frozen until warm.
Enjoy your hearty and delicious Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles!
Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish.
- Pour the uncooked egg noodles into the baking dish.
- In a large bowl, whisk together the cheddar broccoli soup and milk until smooth.
- Stir 1 1/2 cups of shredded cheddar cheese into the mixture.
- Pour this over the noodles, making sure they are moistened.
- Cover the dish with foil and bake for 40–45 minutes. If the mixture is still firm, bake for an additional 5–10 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 8–10 minutes.
- Let it rest for 5–10 minutes before serving.
