Broccoli Cheddar Noodle Pie
- Servings: 4
A lot of people don’t get excited about broccoli. They need to add some Cheddar cheese and see what they’ve been missing.
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Ingredients
| 8 oz | No Yolks® Extra Broad Noodles |
| 3 Tbsps | butter |
| 1/2 | yellow onion, chopped |
| 2 | garlic cloves, minced |
| 3 Tbsps | flour |
| 3/4 cup | chicken broth |
| 1/2 cup | heavy cream |
| 2 cups | broccoli florets |
| 2 cups | Cheddar cheese, shredded |
| 3 large | eggs, beaten |
| 1/4 cup | panko bread crumbs |
| 1 Tbsp | olive oil |
| coarse salt, freshly ground black pepper, to taste |
Directions
- Prepare noodles according to package directions; drain.
- Preheat oven to 375ºF 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.
- 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 beaten eggs over mixture and gently toss.
- In a small bowl, mix breadcrumbs and olive oil and season with salt. Sprinkle over top.
- Bake until bubbly and golden, 45 minutes.
- Let cool 15 minutes, then slice and serve.
