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Broccoli Cheddar Noodle Pie

Posted by Debbie Perez on

  • 8 oz. No Yolks® Extra Broad Noodles
  • 3 tbsp. butter
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. flour
  • 3/4 c. chicken broth
  • 1/2 c. heavy cream
  • 1/2 large head broccoli, florets only
  • 2 c. Cheddar, grated
  • 3 large eggs, beaten (or 6 egg whites)
  • 1/4 c. panko breadcrumbs
  • 1 tbsp. olive oil


  1. Cook noodles according to package directions. Drain.
  2. Preheat oven to 375 degrees F and butter a pie dish. In a large skillet over medium heat, melt butter. Cook onions until soft and translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds more. Season with salt and pepper. Sprinkle flour over mixture, 1 tablespoon at a time, and stir constantly until flour is cooked through and golden, 2 minutes.
  3. Whisk in chicken broth, then heavy cream and bring to a simmer. Add broccoli and let simmer until bright green, 2 minutes. Add cooked noodles and season again with salt and pepper. Add cheese and stir to combine. Transfer to prepared pie dish. Pour over beaten eggs and gently toss if necessary.
  4. In a small bowl, mix panko and olive oil and season with salt. Sprinkle over top.
  5. Bake until bubbly and golden, 40-45 minutes.
  6. Let cool 15 minutes, then slice and serve.


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