Oven-Baked 4-Ingredient Amish Cheddar Broccoli Noodles Directions:
Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of butter.
Spread the uncooked egg noodles in an even layer in the bottom of the baking dish.
In a large bowl, whisk the condensed cheddar broccoli soup and milk until completely smooth.
Stir in 1 1/2 cups of the shredded cheddar cheese and mix until evenly combined.
Pour the soup mixture evenly over the noodles, making sure all noodles are moistened.
Use a spoon to gently press down any dry noodles so they are mostly submerged in the liquid.
Cover the dish tightly with aluminum foil and seal the edges well.
Bake on the center rack for 40 to 45 minutes, until the noodles are tender in the center.
If needed, re-cover and bake 5 to 10 minutes longer until fully tender.
Remove the foil carefully and sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
Return the dish to the oven uncovered and bake for 8 to 10 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
Let the casserole rest for 10 minutes before serving.
Serve 8 portions, about 1 1/4 cups each.
WW Points Calculation
12 oz uncooked wide egg noodles (8 servings, 1.5 oz dry per serving) = 37.21
2 cans condensed cheddar broccoli soup (8 servings, 0.63 can per 2 servings) = 16.85
3 cups whole milk (8 servings, 6 tbsp per serving) = 19.44
2 cups shredded cheddar cheese (8 servings, 1/4 cup per serving) = 35.34
Points Information:
Total Points: 108.84
Servings: 8 servings, about 1 1/4 cups each
Points per serving: 13.61
Nutrition Information
Calories: 393
Fat: 17.63g
Protein: 16.19g
Carbohydrates: 41.10g
Sugar: 6.55g
Sodium: 751mg
I'm waiting for your comments! Enjoy!
