Time 1h25m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
Time 30m Yield 8 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well. Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees. In a small bowl, combine mayo, sour cream, cheese, eggs, salt pepper, and ramen seasoning packet. In another bowl, combine the broccoli, mushrooms, and broken ramen noodles; toss with the mayo to evenly coat. Place mixture in a greased 8x8 baking dish (or something similar). Bake for 45 minute covered, then 15 minute uncovered to brown. Cool about 15 minute before serving.
Time 20m Number Of Ingredients 11 Steps:
Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli. Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Cook the broccoli according to package directions; drain. Cook the egg noodles according to package directions; drain. Preheat oven to 350°F. In a large bowl. mix together the eggs, soup, cheese, mayonnaise, onion, and milk. Add the broccoli. In a greased 2 1/2 quart casserole, make several alternate layers of broccoli, sauce and noodles, beginning and ending with broccoli. Top with cracker crumbs. Bake for 45 minutes. Serve hot.
Time 45m Yield 8 to 10 servings Number Of Ingredients 11 Steps:
Heat the oven to 350 degrees and butter a deep 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, until bright green. Drain immediately and set aside. In a large heavy-bottomed pot, melt the butter with 1 teaspoon red-pepper flakes over medium heat. When melted, add the scallions, 1 teaspoon salt and the black pepper, and cook until scallions have softened, 3 to 4 minutes. Add the flour and stir to combine. Stir constantly for 1 to 2 minutes, until the flour streaks are slightly golden in color, then add the milk in a slow stream, stirring continuously. Continue to stir the milk until the mixture is thick and creamy, 6 to 8 minutes. Remove from heat and add 4 cups of the cheese, stirring vigorously to melt it down into a smooth sauce. Taste and season with salt. Add the cooked rice and parboiled broccoli to the pot and stir until evenly coated with sauce. Transfer the mixture to the prepared dish and sprinkle with remaining 1 cup grated cheese, Ritz crackers and remaining 1/2 teaspoon red-pepper flakes. Bake for 25 to 30 minutes, until bubbling. For more color, cook under the broiler for 2 to 3 minutes, watching carefully. Serve warm.
Time 20m Number Of Ingredients 10 Steps:
Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg. Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.
More about “good eats broccoli noodle casserole recipes”
Time 50m Yield 4 Number Of Ingredients 6 Steps:
Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook noodles as directed on package, adding broccoli for last 2 minutes of cooking time. Drain noodles and broccoli in colander. In same saucepan, stir cheese spread, milk and pepper until smooth. Stir in noodles and broccoli. Spoon into casserole. Sprinkle with crushed crackers. Bake uncovered 25 to 30 minutes or until bubbly and top is golden brown.
