Broccoli-Noodle Parmesan Bake

From: bmcnichol

On Mar 10, 2009

This was just OK for us. I followed other reviewers advice and added 1/2 can of milk to the mixture. I only baked mine for 15 minutes and the top was starting to dry. I think with different cheeses this would be better. We didn't think the mozzarello and parmesan gave the casserole much flavor. I think maybe cheddar would have given it a better flavor. I also add the brocolli to the noodles to cook the broccoli before baking it as I like my broccoli cooked and not crunchy.

From: Digigirl

On Sep 9, 2006

This was only so-so for us. The flavor is good, and it was certainly easy to make. But even though I added 1/2 cup of milk as suggested by others, it still came out very dry - there was nothing to bubble when it was done. I was hoping for a more "saucy" casserole. I may try again with more liquid, but most likely will keep looking. Sorry!

From: ratherbebaking

On May 5, 2004

This is why I can't go on the Adkins Diet. I also will add a half a can of milk next time. I used 8oz medium noodles, garlic salt rather than regular salt, fresh broccoli and some cheddar cheese. I served it with Oven-Fried Garlic Chicken #83561. Yum This one is a keeper.

From: Bev

On Apr 25, 2004

The flavor of this dish was very good, although the texture was a bit too thick and needed thinning. Next time I prepare it I will add 1/2 cup milk to the soup before combining to the noodles and broccoli. Loved the addition of the two cheeses.