Broccoli Mushroom Noodle Casserole
Creamy, cheesy, and irresistibly comforting, this Broccoli Mushroom Noodle Casserole is the ultimate crowd-pleasing dinner for weeknights or special occasions. Packed with tender egg noodles, blanched broccoli florets, and savory sautéed cremini mushrooms, this casserole is coated in a luscious homemade cheese sauce made with sharp cheddar and Parmesan. A golden, crispy topping of panko breadcrumbs and melted cheese adds the perfect finishing touch. With simple pantry ingredients, easy prep, and just 30 minutes of baking time, this vegetarian casserole delivers hearty, flavorful goodness in every bite. Serve it as a main dish alongside a crisp green salad or enjoy it as a satisfying side for your next family gathering.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 4 cups broccoli florets
- 8 oz cremini mushrooms, sliced
- 3 tbsp unsalted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2.5 cups milk
- 1 cup vegetable broth
- 2 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a medium saucepan, bring water to a boil and blanch the broccoli florets for 2-3 minutes until just tender. Drain and set aside.
In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Stir in the sliced mushrooms and cook for another 5-6 minutes until the mushrooms are tender and release their juices.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the cooked vegetables and stir well to combine. Cook the flour mixture for 1-2 minutes, stirring constantly.
Gradually whisk in the milk and vegetable broth, stirring constantly to avoid lumps. Simmer the mixture for 3-4 minutes until thickened.
Remove the skillet from heat and stir in 1.5 cups of shredded cheddar cheese, 0.5 cups of grated Parmesan cheese, salt, black pepper, and Italian seasoning.
In a large mixing bowl, combine the cooked noodles, blanched broccoli, and the cheese sauce. Mix well to coat everything evenly.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Top with the remaining 0.5 cup of shredded cheddar cheese.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.2 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 538 mg | 41% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
