Amish Cheddar Broccoli Noodles Oven-Baked 4-Ingredient. This cozy casserole mixes uncooked egg noodles with creamy cheddar broccoli soup, milk, and cheese. Bake it all together for tender noodles in a cheesy sauce. Just four easy items make a big pan of comfort food. It’s quick to prep, family-friendly, and always a hit for dinner. Golden top, happy smiles! Pour canned cheddar broccoli soup and these 2 ingredients over uncooked egg noodles in a 9×13 baking pan for a warm, yummy meal everyone loves to eat again.
Servings: 6
Ingredients
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12 oz uncooked wide egg noodles
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2 cans (10.5–11 oz each) cheddar broccoli soup
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3 cups whole milk (or 2% milk)
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2 cups shredded cheddar cheese, divided
Amish Cheddar Broccoli Noodles: Directions
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Heat oven to 350°F (175°C). Spray a 9×13-inch pan lightly with cooking spray or rub with a little butter.
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Dump uncooked egg noodles into the pan bottom. Spread them out flat and even.
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In a big bowl, mix soup and milk with a whisk until smooth. It’s okay if it’s runny—it cooks the noodles!
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Add 1 1/2 cups cheese to the mix. Stir well. Save 1/2 cup cheese for later.
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Pour the mix slowly over the noodles. Spoon and push so all noodles get wet and under the liquid.
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Cover tight with foil, seal edges. Put in middle oven rack.
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Bake covered 40–45 minutes. Poke center with fork—noodles soft? If not, cover and bake 5–10 more minutes.
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Take off foil (hot steam!). Sprinkle last 1/2 cup cheese on top.
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Bake uncovered 8–10 minutes until cheese melts, bubbles, and edges turn golden.
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Let sit 5–10 minutes. Sauce gets thicker and easy to serve.
