This dish is the definition of “Midwest comfort.” It’s a hearty, no-fuss casserole that relies on rich cheddar, tender egg noodles, and the ease of pantry staples. It’s perfect for busy weeknights when you want something that feels like a warm hug in a bowl.
Introduction
The Amish are well-known for their “dump-and-bake” style casseroles that prioritize filling ingredients and creamy textures. This recipe combines wide egg noodles with a velvety cheese sauce and fresh broccoli. It’s a versatile side dish that’s substantial enough to serve as a vegetarian main course.
Meta Description: A rich and comforting Amish-style Broccoli Cheddar Noodle recipe. Easy to make, incredibly creamy, and the perfect family-friendly weeknight dinner.
Ingredients
- Noodles: 12 oz Wide Egg Noodles (cooked al dente)
- Vegetables: 3 cups Broccoli florets (fresh or frozen)
- The Sauce:
- 1 can (10.5 oz) Condensed Cream of Mushroom or Cream of Chicken soup
- 1/2 cup Whole milk or heavy cream
- 1/2 cup Sour cream
- Cheese: 2 cups Sharp Cheddar cheese, shredded (divided)
- Seasoning: 1/2 tsp Garlic powder, 1/2 tsp Onion powder, salt and pepper to taste.
- Topping: 1/2 cup Panko breadcrumbs mixed with 2 tbsp melted butter (optional).
Step-by-Step Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch glass baking dish.
- Boil the Noodles: Cook the egg noodles in salted water according to package directions, but shave off 2 minutes from the timer so they remain firm. During the last 2 minutes of boiling, toss the broccoli florets into the same pot to blanch them. Drain well.
- Mix the Sauce: In a large mixing bowl, whisk together the condensed soup, milk, sour cream, garlic powder, and onion powder.
- Combine: Fold the drained noodles and broccoli into the sauce. Stir in 1.5 cups of the shredded cheddar cheese until everything is evenly coated.
- Assemble: Transfer the mixture into the prepared baking dish. Spread it out evenly.
- Top it Off: Sprinkle the remaining 1/2 cup of cheese over the top. If using the buttery breadcrumb topping, sprinkle that on now.
- Bake: Place in the oven and bake for 25–30 minutes until the cheese is bubbly and the edges are slightly golden.
- Rest: Let the casserole sit for 5 minutes before serving to allow the sauce to thicken.
Service Suggestions
- Protein Add-ins: Stir in shredded rotisserie chicken or canned tuna before baking to make it a fuller meal.
- Side Pairing: Serve with a crisp green salad with a vinaigrette to cut through the richness of the cheese.
- Bread: A side of warm garlic bread or Amish dinner rolls is always a hit.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Reheating: Add a splash of milk before reheating in the microwave or oven to keep the noodles from drying out.
- Freezing: You can freeze this bake (before or after cooking). If freezing before, thaw in the fridge overnight before baking.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! If using fresh, just make sure to steam or blanch it slightly so it’s tender after baking.
Why are my noodles mushy?
This usually happens if the noodles are overcooked before going into the oven. Always aim for “al dente” (firm to the bite) because they will continue to absorb moisture and cook while baking.
Can I substitute the condensed soup?
Yes. You can make a homemade roux with butter, flour, and chicken broth if you prefer to avoid canned soups.
Conclusion
This Amish Broccoli Cheddar Noodle bake is proof that you don’t need fancy ingredients to make a memorable meal. With its golden cheese crust and tender noodles, it’s a timeless recipe that appeals to kids and adults alike. Enjoy the simplicity!