This is a comforting, easy-to-make meal that combines tender pasta with a rich, creamy cheese sauce and fresh broccoli.
Ingredients
- Pasta: 12 oz (approx. 340g) Egg Noodles or Fusilli.
- Vegetables: 2 cups Broccoli florets (fresh or frozen).
- The Sauce: 1 can (10.5 oz) Condensed Cream of Chicken or Cream of Mushroom soup.
- Cheese: 1 ½ cups Shredded Sharp Cheddar Cheese (divided).
- Liquid: ½ cup Milk or Chicken Broth to thin the sauce.
- Seasoning: ½ tsp Garlic powder, salt, and black pepper to taste.
- Topping (Optional): ½ cup Breadcrumbs mixed with 1 tbsp melted butter.
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Boil the Pasta: Cook the pasta in salted boiling water according to the package instructions. Important: Add the broccoli florets to the boiling water during the last 2-3 minutes of cooking so they soften slightly. Drain well.
- Mix the Sauce: In a large mixing bowl, whisk together the condensed soup, milk (or broth), garlic powder, and 1 cup of the shredded cheddar cheese.
- Combine: Add the drained pasta and broccoli into the bowl with the sauce. Toss gently until everything is evenly coated. Season with salt and pepper as needed.
- Bake: Pour the mixture into the prepared baking dish. Spread it out evenly. Sprinkle the remaining ½ cup of cheese (and the optional breadcrumb mixture) over the top.
- Cook: Bake for 20–25 minutes until the sauce is bubbly and the cheese on top is melted and slightly golden.
- Serve: Let it rest for 5 minutes before serving to allow the sauce to set.
