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An easy, four-ingredient baked pasta casserole made with dry egg noodles, cheddar broccoli soup, milk, and shredded cheddar cheese. Perfect for busy weeknight dinners and comfort food cravings.

Baked Cheddar Broccoli Noodle Casserole (No-Boil)

An easy, four-ingredient baked pasta casserole made with dry egg noodles, cheddar broccoli soup, milk, and shredded cheddar cheese. Perfect for busy weeknight dinners and comfort food cravings.
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Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz uncooked wide egg noodles
  • 2 cans condensed cheddar broccoli soup
  • 3 cups whole or 2% milk
  • 2 cups shredded cheddar cheese divided

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • whisk
  • Aluminum foil
  • Oven

Method
 

  1. Preheat oven to 350°F and grease 9×13 dish.
  2. Add dry noodles evenly to dish.
  3. Whisk soup and milk until smooth.
  4. Stir in 1½ cups shredded cheese.
  5. Pour mixture over noodles and press to submerge.
  6. Cover tightly with foil and bake 40–45 minutes.
  7. Remove foil, top with remaining cheese.
  8. Bake uncovered 8–10 minutes until bubbly.
  9. Rest 5–10 minutes before serving.

Notes

For best texture and melt, shred cheddar cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. This no-boil pasta casserole is ideal for busy weeknights, meal prep cooking, and budget-friendly family dinners.