Broccoli Noodle Bake

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Broccoli Noodle Bake: What I've Learned So Far


Casseroles are wonderful comfort food, and as we move into the fall season this broccoli noodle bake is a great meal for a crisp evening. One of the challenges of being vegetarian is making sure you don't rely too heavily on foods with lots of starches and dairy - that's right, like this recipe! It's fine for a weekend, or a nice family meal, but it doesn't have the same nutritional value and protein of other options. Like anything else, it's about moderation and making these kinds of meals a special treat.
Ingredients for broccoli noodle bake
You can use any kind of vegetarian broth. As you can see in the photo, my favorite is No-Chicken broth by Imagine. They have a low-sodium version as well and I honestly haven't tasted much difference. So if you're sensitive about too much sodium, definitely go for the low sodium version. This meal does depend quite a bit on salt to give it flavor (as many soups do), so make sure to at least use a good sea salt when you make it.

Making Broccoli Noodle Bake


You'll Need:

• 8 oz. wide egg noodles

• 3 Tbsp butter

• 1/2 yellow onion, chopped

• 1-2 cloves garlic, minced

• Salt and pepper

• 2 Tbsp flour

• 3/4 C broth

• 1/2 C sour cream

• 8 oz. frozen broccoli

• 2 C cheddar cheese

• 3 large eggs, beaten

• 1/4 C panko breadcrumbs

• 1 Tbsp olive oil

Do This:

1. Cook noodles according to package directions. Drain.

2. Preheat oven to 350 degrees and butter a pie dish.

3. In a large skillet over low to medium heat, melt butter.

4. Cook onions in butter until soft and translucent - about 5 minutes. Add garlic and cook 30 seconds more. Season with salt and pepper.

5. Sprinkle in flour, 1 tablespoon at a time, and stir constantly until flour is cooked through and golden (about 2 minutes).

6. Whisk in the broth, then the sour cream and bring to a simmer. Add broccoli and cook for 3-4 minutes.

7. Add cooked noodles and season again with salt and pepper. Add cheese and stir to combine.

8. Spoon into prepared pie dish. Pour beaten eggs over the noodle mixture, and tip the dish to evenly distribute the egg.

9. In a small bowl, mix the panic and olive oil and season with salt. Sprinkle over the top of the casserole.

10. Bake until bubbly and golden, about 40-45 minutes. Let cool for 15 minutes and then slice and serve.


Broccoli Noodle Bake Recipe Notes


• You can also use fresh broccoli. Use about 1/2 a large head, cutting off the florets. Cook for 2 minutes instead of 4.

• Make sure to season this with salt and pepper where noted; otherwise this recipe might be fairly bland.

• You can try a sharper cheese, like sharp cheddar, for a different flavor.

• Baking noodles will sometime make them a bit hard and/or chewy. You want to get the egg set, but not overcook.

• You could also substitute heavy cream for the sour cream.

Broccoli noodle bake

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