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This recipe is easy to do and is very satisfying. It will feed a whole family and most likely leave you with leftovers for lunch unless they are very big eaters. The only work involved is steaming the broccoli, boiling the noodles, chopping some celery and onion, and mixing it all together and popping it in the oven. A solid addition to your comfort food list for sure. Enjoy!
Broccoli and Cheddar Casserole
Broccoli and Cheddar Casserole
  • 12-14 oz chopped broccoli, cooked
  • 10 oz egg noodles
  • 1 can (10-3/4 ounces) cream of celery soup
  • 1 small can diced green chiles
  • 6 oz (80g) grated cheddar cheese (divided 20g/60g)
  • 1/2 c mayonnaise (115g)
  • 1/2 c sour cream (100g)
  • 1/2 of a small onion, diced (approx 1/2 c)
  • 1 c celery, chopped (2 large stalks)
  • 1 c milk
  • 2 t salt
  • 1/4 t black pepper
  • 10 Ritz type crackers, crumbled
  • 1-2 T butter, melted
1.  Cook the broccoli according to the package directions.
Frozen Broccoli Florets Ready for Steaming
Frozen Broccoli Florets Ready for Steaming
2.  Drain the broccoli in a colander, return it to the pan and and set it aside.
3.  Cook the egg noodles al dente. If it says 9-11 minutes on the package, cook them for 7 minutes.
4.  Drain the noodles in a colander and let them sit until ready to use.
5.  Preheat the oven to 350 ° F.
6.  In a large bowl, mix together the soup, diced chiles with juices, 2/3 of the cheese, mayonnaise, sour cream, onion, celery, milk, salt and pepper. Mix thoroughly.
Add the Ingredients to a Large Bowl and Mix Them Together
Add the Ingredients to a Large Bowl and Mix Them Together
7.  Add the noodles and broccoli to the bowl with the sauce and fold it all together.
Add the Broccoli and Noodles to the Bowl
Add the Broccoli and Noodles to the Bowl
Mix all the Ingredients Together
Mix all the Ingredients Together
8.  Pour the mixture into a 13 x 8 x 2 baking dish.
Add the Ingredients to a Casserole Dish for Baking
Add the Ingredients to a Casserole Dish for Baking
9.  Sprinkle the 1/4 cup of water evenly over the top of the dish and then cover the dish with foil and bake for 30 minutes.
10.  While it is baking, melt the butter and mix it with the crumbled crackers. The easiest way to crumble the crackers is to place them in a baggie and tap them lightly on the countertop with the bottom of a drinking glass. You can also do it by crumbling them with your hands into a bowl.
11.  Remove the casserole from the oven, take off the foil covering and sprinkle the remaining 1/3 of the cheese and the buttered crackers over the top of the dish.
Pre-Bake with Cheese Topping
Pre-Bake with Cheese Topping
12.  Return the casserole to the oven and bake for an additional 25-30 minutes until it is hot and bubbly and the top is nicely browned. The internal temp should be around 146° F.
This can be served right out of the oven and also makes great leftovers. Serve it with a salad and garlic bread for a complete meal. Enjoy!
Right out of the Oven with the Melted Cheese Topping
Right out of the Oven with the Melted Cheese Topping
Make It Mine
  • Try adding 1 or two cups of chopped up chicken (think rotisserie chicken) to this dish when you are mixing the ingredients together. Chicken goes great with all these ingredients and will make this dish even more filling.
  • You can also saute 8 ounces of mushrooms, drain them and add them with the noodles and broccoli. If you want more of a mushroom flavor to the casserole, replace the cream of celery soup with cream of mushroom soup.
Recipe Yield: Serves 6
Prep Active: 30 Minutes
Cooking Time: 1 Hour
Print this recipe with the Ingredients only.
Print this recipe with the Instructions and Summary.
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Recent Comments
The meatloaf was moist, smooth and cooked perfectly through. The glaze was different but terrific...a nice change. Totally recommend and I give 5 s...
Eileen -- 5/17/18
I boil mine in the pressure cooker for 5 minutes, the easiest eggs to peel
Kori -- 4/10/18