Ingredients:
8 oz
No Yolks® Extra Broad Noodles
3 Tbsps
butter
1/2
yellow onion, chopped
2
garlic cloves, minced
coarse salt
freshly ground black pepper
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
Directions:
1. Prepare noodles according to package directions; drain.
2. Preheat oven to 375ºF and butter a pie dish.
3. 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.
4. 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.
5. In a small bowl, mix breadcrumbs and olive oil and season with salt. Sprinkle over top.
6. Bake until bubbly and golden, 45 minutes.
7. Let cool 15 minutes, then slice and serve.
Serves 4
Made with:
