Here’s a simple, cozy Canned Broccoli Noodle Casserole (classic comfort-food style, quick and budget-friendly).
🥦 Canned Broccoli Noodle Casserole
Ingredients
- 2 cups egg noodles (uncooked)
- 1 can (14–15 oz) broccoli, drained (or 2 cups canned chopped broccoli)
- 1 can cream of mushroom soup (or chicken soup)
- 1/2 cup milk
- 1 cup shredded cheese (cheddar works best)
- 1 small onion (optional, chopped)
- 2 tbsp butter
- Salt & pepper to taste
- 1/2 tsp garlic powder (optional)
Topping (optional but tasty):
- 1/2 cup breadcrumbs or crushed crackers
- 1 tbsp melted butter
🍳 Instructions
1. Cook noodles
Boil egg noodles until just tender. Drain and set aside.
2. Mix the base
In a large bowl, combine:
- cream of mushroom soup
- milk
- cheese
- broccoli
- onion (if using)
- seasoning
Stir until well mixed.
3. Combine
Add cooked noodles and mix everything together.
4. Assemble
Pour into a greased baking dish.
5. Add topping (optional)
Mix breadcrumbs/crackers with melted butter and sprinkle on top.
6. Bake
- 180°C (350°F)
- 25–30 minutes
Until bubbly and lightly golden on top.
🍽️ Tips
- Add cooked chicken or tuna for extra protein
- Use extra cheese if you want it creamier
- A pinch of paprika or black pepper boosts flavor
If you want, I can also give you a no-bake stovetop version or a healthier high-protein version.
