Ingredients
12 oz uncooked wide egg noodles
2 cans (10.5–11 oz each) condensed cheddar broccoli soup
3 cups whole milk (or 2% milk)
2 cups shredded cheddar cheese, divided
Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Add the noodles
Spread the uncooked egg noodles evenly in the bottom of the dish.
3. Make the sauce
In a large bowl, whisk together:
cheddar broccoli soup
milk
Mix until smooth. (It will look thin—this is normal.)
4. Add cheese
Stir in 1½ cups of shredded cheddar cheese.
Save the remaining ½ cup for later.
5. Combine
Pour the mixture over the noodles.
Gently press/stir to make sure all noodles are covered with liquid.
6. First bake (covered)
Cover tightly with aluminum foil.
Bake for 40–45 minutes until noodles are tender.
7. Check doneness
Use a fork to test the noodles.
If they’re not fully tender, bake covered for another 5–10 minutes.
8. Final bake (cheesy top)
Remove the foil.
Sprinkle the remaining ½ cup cheese on top.
Bake uncovered for 10–15 minutes, until:
cheese is melted
top is bubbly and slightly golden
Serving Tip
Let it rest for 5 minutes before serving so the sauce thickens nicely.