Baked Cheddar Broccoli Noodle Casserole – A Creamy, Cheesy Family Favorite

Baked Cheddar Broccoli Noodle Casserole is the kind of comforting homemade meal that brings warmth to the dinner table. Combining tender egg noodles, fresh broccoli, a rich and creamy cheese sauce, and plenty of melted cheddar, this casserole delivers everything you want in an easy, satisfying family dinner. Each bite is filled with cheesy goodness, soft vegetables, and perfectly cooked noodles, all finished with a golden, slightly crispy topping.

Whether you’re looking for a delicious weeknight dinner, a make-ahead meal for busy days, or a comforting side dish for a holiday gathering, this casserole is a wonderful choice. It’s made with simple ingredients that are easy to find, requires minimal preparation, and comes together beautifully in one baking dish.

The best part is how easily you can customize it. Add cooked chicken for extra protein, use different cheeses for a richer flavor, or sprinkle breadcrumbs over the top for a crunchy finish. However you prepare it, this baked broccoli noodle casserole is sure to become a recipe you’ll want to make again.

Why You’ll Love This Baked Cheddar Broccoli Noodle Casserole

Rich and creamy: A homemade cheddar cheese sauce coats every noodle and broccoli floret.
Simple ingredients: Everything comes together with everyday pantry and refrigerator staples.
Family-friendly: The combination of pasta, broccoli, and melted cheese makes vegetables especially appealing.
Easy to prepare: A few simple cooking steps are all you need before the oven takes over.
Perfect for leftovers: It reheats well, making it a convenient option for lunch or dinner the following day.

Ingredients You’ll Need

Here is everything required to prepare this delicious casserole.

For the casserole:

12 ounces egg noodles
3 cups fresh broccoli florets, cut into bite-sized pieces
2 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup chicken broth or vegetable broth
1 cup sour cream
2 cups shredded sharp cheddar cheese
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt, or to taste
¼ teaspoon black pepper

For the topping:

½ cup shredded cheddar cheese
½ cup breadcrumbs
1 tablespoon melted butter
¼ teaspoon paprika (optional)

Step-by-Step Instructions

Step 1: Prepare the Oven and Baking Dish

Begin by preheating your oven to 375°F (190°C).

Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray. Set it aside while you prepare the noodles, broccoli, and cheese sauce.

Preparing the dish ahead of time makes assembling the casserole much easier and helps prevent the noodles from sticking to the bottom.

Step 2: Cook the Egg Noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, but remove them about one minute before they reach full tenderness.

The noodles will continue cooking in the oven, so slightly undercooking them helps prevent a mushy casserole.

Drain the noodles thoroughly and set them aside. Avoid rinsing them, as the remaining starch helps the cheese sauce cling to the pasta.

Step 3: Prepare the Broccoli

While the noodles are cooking, bring a separate pot of water to a boil.

Add the broccoli florets and blanch them for approximately 2–3 minutes, just until they become bright green and slightly tender.

Drain immediately and rinse briefly with cold water to stop the cooking process.

This step helps the broccoli maintain its color and texture while baking. Make sure to drain it well so excess moisture doesn’t make the casserole watery.

Step 4: Make the Creamy Cheddar Cheese Sauce

In a large saucepan over medium heat, melt the butter.

Add the diced onion and cook for approximately 3–4 minutes, stirring occasionally, until softened and translucent.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Sprinkle the flour over the onion and garlic mixture. Stir continuously for about one minute to create a smooth roux. This mixture will help thicken the sauce.

Gradually pour in the milk and chicken or vegetable broth, whisking constantly to prevent lumps from forming.

Continue cooking for 4–5 minutes until the mixture becomes smooth and begins to thicken.

Reduce the heat to low. Add the sour cream, paprika, onion powder, garlic powder, salt, and black pepper. Stir until everything is well combined.

Finally, add the 2 cups of shredded cheddar cheese a handful at a time. Stir gently until the cheese melts completely and the sauce becomes creamy and smooth.

Taste the sauce and adjust the seasonings if necessary.