Creamy Cheddar Broccoli Noodle Bake — The Easy 9×13 Dinner Everyone Goes Back For

Creamy Cheddar Broccoli Noodle Bake — The Easy 9×13 Dinner Everyone Goes Back For

Some of the best comfort-food dinners are the ones that require almost no complicated preparation. This creamy cheddar broccoli noodle bake combines tender egg noodles, rich cheddar-broccoli soup, broccoli florets, and plenty of melted cheese in one bubbling casserole.

The best part? You can assemble everything right in a 9×13-inch baking dish.

Ingredients

---

• 12 oz wide egg noodles
• 2 cans (10.5 oz each) condensed cheddar broccoli soup
• 3 cups broccoli florets, fresh or frozen
• 2 cups shredded sharp cheddar cheese, divided
• 2½ cups chicken broth
• 1 cup whole milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• Salt to taste
• 2 tablespoons butter, cut into small pieces

How to Make It

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Spread the uncooked egg noodles evenly across the bottom of the dish.

---

In a bowl, whisk together the cheddar broccoli soup, chicken broth, milk, garlic powder, onion powder, and black pepper until smooth. Pour the mixture evenly over the noodles.

Add the broccoli florets, distributing them throughout the casserole. Sprinkle about 1½ cups of cheddar cheese over everything and gently press the noodles down so they are mostly covered by liquid.

Dot the top with butter.

Cover the baking dish tightly with aluminum foil. This step matters because the trapped steam helps cook the noodles.

---

Bake for approximately 35 minutes.

Carefully remove the foil and stir the casserole. Check the noodles—they should be nearly tender. If they’re still quite firm and the dish looks dry, add a small splash of hot broth or milk.

Sprinkle the remaining ½ cup cheddar cheese over the top.

Return the casserole to the oven uncovered for another 10–15 minutes, until the noodles are tender, the sauce is creamy, and the cheese is completely melted.