Creamy sauce coats noodles in this rich oven bake recipe.
Prep Time: 10 min Cook Time: 45 min Serves: 4
Ingredients
16 ounces Pennsylvania Dutch Extra Broad Egg Noodles
1 (8 ounce) cup low-fat milk
1 (10.75 ounce) can reduced-fat cream of chicken soup
1 tablespoon creamy mayonnaise-mustard blend
1 tablespoon olive oil
1 small onion, chopped
1-1/2 (6 ounce) cups low-fat cheddar cheese, shredded and divided
10 ounces fresh or frozen broccoli, chopped, blanched and drained
Directions
Preheat oven to 350°F. Cook noodles for 6 minutes and rinse with cold water. Spray 2-quart casserole with non-stick cooking spray.
In a medium bowl, combine milk, soup and creamy mayonnaise-mustard blend.
Heat olive oil in a medium saucepan, over medium heat. Add onion. Cook and stir for 2 to 3 minutes. Add milk mixture and bring to boil, stirring constantly. Boil 1 minute. Remove from heat, stir in 1-1/4 cups of cheese until smooth.
Blend in drained broccoli and cooked noodles. Pour mixture into prepared casserole dish. Top with remaining 1/4 cup cheese.
