Why You’ll Love This Recipe

• The noodles go into the casserole uncooked: There is no separate pasta-boiling step in the supplied method.
• It has plenty of broccoli: Two cups of thawed frozen broccoli florets are tossed through the noodle mixture.
• The sauce is creamy: Condensed cheddar broccoli soup, milk and sour cream create the base.
• Sharp cheddar is added twice: One cup goes on before the covered bake, while the remaining ½ cup creates the bubbly final topping.
• The liquid is flexible: The recipe specifically allows either ½ cup chicken broth or water.
• Chicken is optional: Add ½ cup cooked shredded chicken if desired, or leave it out.
• Everything bakes in one casserole dish: Once assembled, the main cooking takes place in a 9×13-inch baking dish.
• The final rest is built into the method: Letting the casserole sit for 5–10 minutes completes the supplied preparation before serving.

Ingredients

• 12 oz (340 g) uncooked wide egg noodles
• 1 can (10.5 oz) condensed cheddar broccoli soup
• 2 cups frozen broccoli florets, thawed
• 1½ cups shredded sharp cheddar cheese, divided
• 1 cup milk
• ½ cup sour cream
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp salt, or to taste
• ½ cup chicken broth or water
• Optional: ½ cup cooked shredded chicken

Ingredient Notes

Wide Egg Noodles

Use 12 ounces (340 g) of uncooked wide egg noodles. The recipe intentionally adds them to the baking dish without boiling them first.

Condensed Cheddar Broccoli Soup

One 10.5-ounce can forms the foundation of the creamy sauce. Whisk it with the milk, sour cream and additional liquid before pouring it over the noodles.

Frozen Broccoli

The recipe calls for 2 cups of frozen broccoli florets that have been thawed. Add them after pouring the creamy mixture over the noodles.

Sharp Cheddar Cheese

The 1½ cups of shredded sharp cheddar are divided. Sprinkle 1 cup over the casserole before covering it with foil, then save the remaining ½ cup for the uncovered finishing stage.

Milk and Sour Cream

One cup of milk and ½ cup of sour cream join the condensed soup to create the creamy mixture surrounding the uncooked noodles.

Garlic Powder and Onion Powder

The sauce uses ½ teaspoon each of garlic powder and onion powder.

Salt and Black Pepper

Use ½ teaspoon of black pepper and ½ teaspoon of salt, or adjust the salt to taste as the ingredient list allows.

Chicken Broth or Water

The recipe gives you a direct choice between ½ cup chicken broth and ½ cup water. Either is an explicitly supported option.

Optional Cooked Chicken

For the chicken variation, add ½ cup of cooked shredded chicken when you add the broccoli. Because the recipe specifies cooked chicken, no separate chicken-cooking step is needed.

Equipment

• 9×13-inch baking dish
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Large spoon or utensil for gently tossing the casserole
• Aluminum foil
• Oven

How to Make Creamy Cheddar Broccoli Noodle Bake

1. Preheat the Oven

   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Add the Noodles

   Spread the uncooked egg noodles evenly in the prepared baking dish.

3. Make the Creamy Mixture

   In a bowl, whisk together the cheddar broccoli soup, milk, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper until smooth.

4. Combine

   Pour the soup mixture evenly over the uncooked noodles. Add the broccoli and optional cooked chicken, then gently toss everything together so the noodles are coated.

5. Add Cheese

   Sprinkle 1 cup of shredded cheddar cheese over the top.

6. Cover and Bake

   Cover the dish tightly with aluminum foil and bake for 40–45 minutes, or until the noodles are tender.

7. Finish Baking

   Remove the foil and sprinkle the remaining ½ cup cheddar cheese over the top. Bake uncovered for another 8–10 minutes, until the cheese is melted and bubbly.

8. Rest and Serve

   Let the casserole rest for 5–10 minutes before serving. Enjoy warm!

Tips for the Best Results

• Do not precook the noodles: This recipe specifically starts with uncooked wide egg noodles.
• Thaw the broccoli: The supplied ingredient list calls for thawed frozen broccoli florets.
• Whisk the sauce until smooth: Combine the soup, milk, sour cream, liquid and seasonings before pouring them over the noodles.
• Coat the noodles: Gently toss the ingredients so the uncooked noodles are covered with the creamy mixture.
• Keep the cheddar divided: Use 1 cup for the initial topping and reserve ½ cup for the final uncovered bake.
• Cover the dish tightly: Aluminum foil stays on during the initial 40–45-minute baking stage.
• Check noodle tenderness: Tender noodles are the supplied doneness cue for the covered stage.
• Finish uncovered: The final 8–10 minutes melt the remaining cheddar until bubbly.
• Do not skip the rest: Let the casserole stand for the supplied 5–10 minutes before serving.

Common Mistakes to Avoid

Boiling the Egg Noodles First

The supplied recipe specifically spreads uncooked egg noodles in the baking dish. Precooking them would change the documented method.

Using Frozen Broccoli Without Thawing It

The ingredient list specifies frozen broccoli florets, thawed. Prepare them accordingly before assembling the casserole.

Forgetting to Coat the Noodles

After adding the sauce and broccoli, gently toss everything together so the noodles are coated before adding the first layer of cheddar.

Adding All the Cheese Before the Covered Bake

Only 1 cup of cheddar goes on initially. Save the remaining ½ cup for the final 8–10 minutes.

Leaving the Casserole Uncovered During the First Stage

The recipe specifically calls for tightly covering the dish with aluminum foil while the noodles cook for 40–45 minutes.

Skipping the Final Rest

After baking, allow the casserole to rest for 5–10 minutes before serving.

Substitutions and Variations

Chicken Broth Version

Use ½ cup of chicken broth in the creamy mixture, as listed in the supplied recipe.

Water Version

You can use ½ cup of water instead of chicken broth. This substitution is explicitly included in the ingredient list.

Chicken and Broccoli Noodle Bake

Add the optional ½ cup of cooked shredded chicken along with the broccoli. Gently toss it through the sauce and noodles before adding the first cup of cheddar.

Broccoli and Cheddar Version

Simply leave out the optional chicken and prepare the casserole with the remaining supplied ingredients.

No other ingredient substitutions were included with the original recipe, so changes beyond these supplied options would be editorial variations.

Serving Suggestions

Serve the Creamy Cheddar Broccoli Noodle Bake warm after its 5–10-minute resting period. Each serving should include tender egg noodles, broccoli, creamy sauce and melted sharp cheddar.

No additional side dishes or garnishes were supplied with the recipe, so they are not required components of the original casserole.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

Do I cook the egg noodles before making the casserole?

No. The supplied recipe calls for 12 ounces of uncooked wide egg noodles and spreads them directly in the prepared baking dish.

What temperature should I bake the casserole at?

Preheat the oven to 350°F (175°C).

What size baking dish should I use?

The supplied directions call for a lightly greased 9×13-inch baking dish.

Does the frozen broccoli need to be thawed?

Yes. The ingredient list specifies 2 cups of frozen broccoli florets, thawed.

Can I use water instead of chicken broth?

Yes. The recipe explicitly allows either ½ cup chicken broth or ½ cup water.

Can I add chicken?

Yes. The supplied optional variation uses ½ cup cooked shredded chicken.

How much cheddar cheese do I use?

Use 1½ cups of shredded sharp cheddar in total. One cup goes on before the covered bake, and the remaining ½ cup goes on during the finishing stage.

How long does the casserole bake covered?

Bake it tightly covered with aluminum foil for 40–45 minutes, or until the noodles are tender.

How long does it bake after removing the foil?

After adding the remaining cheddar, bake uncovered for another 8–10 minutes until the cheese is melted and bubbly.

How do I know when the noodles are ready?

The supplied doneness cue is tenderness. Check the noodles at the end of the covered baking stage.

Does the casserole need to rest?

Yes. Let it rest for 5–10 minutes after baking before serving.

How many servings does this recipe make?

A serving yield was not included with the supplied recipe, so an exact number of servings has not been assigned.

Related Recipes

• Broccoli Casserole Recipes
• Egg Noodle Recipes
• Cheesy Casserole Recipes
• Chicken and Broccoli Casseroles
• Easy Baked Dinners

Recipe Card: Creamy Cheddar Broccoli Noodle Bake

Ingredients

• 12 oz (340 g) uncooked wide egg noodles
• 1 can (10.5 oz) condensed cheddar broccoli soup
• 2 cups frozen broccoli florets, thawed
• 1½ cups shredded sharp cheddar cheese, divided
• 1 cup milk
• ½ cup sour cream
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp salt, or to taste
• ½ cup chicken broth or water
• Optional: ½ cup cooked shredded chicken

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Spread the uncooked egg noodles evenly in the prepared baking dish.
3. In a bowl, whisk together the cheddar broccoli soup, milk, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper until smooth.
4. Pour the soup mixture evenly over the uncooked noodles. Add the broccoli and optional cooked chicken, then gently toss everything together so the noodles are coated.
5. Sprinkle 1 cup of shredded cheddar cheese over the top.
6. Cover the dish tightly with aluminum foil and bake for 40–45 minutes, or until the noodles are tender.
7. Remove the foil and sprinkle the remaining ½ cup cheddar cheese over the top. Bake uncovered for another 8–10 minutes, until the cheese is melted and bubbly.
8. Let the casserole rest for 5–10 minutes before serving. Enjoy warm!

Recipe Notes

• Use uncooked wide egg noodles; the supplied method does not precook them.
• Thaw the frozen broccoli florets before assembling the casserole.
• Use either ½ cup chicken broth or ½ cup water.
• The optional chicken should already be cooked and shredded.
• Whisk the creamy mixture until smooth before pouring it over the noodles.
• Gently toss the noodles so they are coated with the sauce.
• Use 1 cup cheddar for the first topping and reserve ½ cup for the final bake.
• Keep the casserole tightly covered for the initial 40–45 minutes.
• Bake uncovered for another 8–10 minutes after adding the remaining cheese.
• Rest for 5–10 minutes before serving.
• No overall prep time, serving yield or nutrition information was supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.