Broccoli Noodle Parmesan Bake
Discover the ultimate comfort food with this Broccoli Noodle Parmesan Bake, a cheesy, golden-baked casserole that's as satisfying as it is simple to prepare! Featuring tender egg noodles, vibrant broccoli florets, and a rich garlic-Parmesan cream sauce, this recipe is layered with flavor and topped with crispy, golden panko breadcrumbs for the perfect crunch. Perfect for weeknight dinners or family gatherings, this dish comes together in just under an hour and serves 6. Add a sprinkle of fresh parsley for a burst of color and freshness, and enjoy a crowd-pleasing meal that's both kid-friendly and hearty. Whether you're craving a vegetarian dinner idea or a new way to enjoy pasta, this creamy broccoli Parmesan bake is bound to become a household favorite!
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Recipe Information
Ingredients
- 12 oz Dry egg noodles
- 4 cups Broccoli florets
- 3 tablespoons Butter
- 2 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 3 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your 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 the package instructions, but reduce the cooking time by 1-2 minutes to keep them slightly firm. Drain and set aside.
In the same pot of boiling water, blanch the broccoli florets for 2 minutes until bright green and just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the sauce thickens.
Stir in the salt, black pepper, and 3/4 cup of grated Parmesan cheese until melted and smooth. Remove from heat.
In a large mixing bowl, combine the cooked egg noodles, blanched broccoli, and the cheese sauce. Toss until evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil and the remaining 1/4 cup of Parmesan cheese. Sprinkle this mixture evenly over the top of the noodles.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 480 mg | 37% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 292 mg | 6% | |
*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.
