Imported from the web

Cream of Broccoli Cafeteria Noodles

Name: Cream of Broccoli Cafeteria Noodles
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 7 servings
Cuisine: American
Ingredients: 6 tbsp butter; 1 yellow onion (medium, diced); 1 carrot (large, diced); 1 tsp Maldon salt; 2 tbsp all-purpose flour; 0.25 tsp black pepper; 4 cup seasoned chicken stock (Start with 4 cups; depending on the noodles, add additional stock, up to about 6 cups total. For the homemade noodles specified, about 2 additional cups may be needed so the stock comes just under the noodles.); 0.5 cup whole milk; 1 broccoli (large head; use finely chopped florets only); 14 oz homemade egg noodles (The author used Country Pasta brand noodles. Homemade noodles have an 18-minute cooking time; normal egg noodles cook more quickly and require less stock.); 1 tbsp heavy whipping cream; 2 oz sharp Cheddar (hand-grated)

Recipe by Coco Larkin Cooks

Imported by Niki Su on SeeMeCook

A soft, creamy noodle dish combining the flavors of cream of broccoli soup with cafeteria-style egg noodles. Broccoli, carrots, and onion simmer in seasoned chicken stock before being finished with cream and sharp Cheddar.

7 servings57 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

6 tbsp butter
1 yellow onion (medium, diced)
1 carrot (large, diced)
1 tsp Maldon salt
2 tbsp all-purpose flour
0.25 tsp black pepper
4 cup seasoned chicken stock (Start with 4 cups; depending on the noodles, add additional stock, up to about 6 cups total. For the homemade noodles specified, about 2 additional cups may be needed so the stock comes just under the noodles.)
0.5 cup whole milk
1 broccoli (large head; use finely chopped florets only)
14 oz homemade egg noodles (The author used Country Pasta brand noodles. Homemade noodles have an 18-minute cooking time; normal egg noodles cook more quickly and require less stock.)
1 tbsp heavy whipping cream
2 oz sharp Cheddar (hand-grated)

Steps

1
Melt the butter in a 5-quart or larger Dutch oven.
2
Add the diced onion, diced carrot, and Maldon salt. Stir to coat the vegetables in the butter.
3
Cover the Dutch oven and cook over medium-low heat for 10 minutes, or until the onions have softened.
4
Uncover the pot and add the flour. Cook for 2 minutes.
5
Pour in 4 cups of seasoned chicken stock. Add the black pepper, whole milk, and finely chopped broccoli florets.
6
Bring the mixture to a boil.
7
Add the egg noodles. If using the author's homemade noodles, add additional chicken stock, around 2 cups, so the stock comes to just under the noodles. If using normal egg noodles, additional stock should not be necessary.
8
Bring the pot back to a boil, then reduce the heat to a medium simmer.
9
Cook the homemade egg noodles for 10 minutes, stirring occasionally so they do not stick. If using regular egg noodles, cook for 5 minutes instead.
10
Add the heavy whipping cream and mix well.
11
Turn off the heat and add the hand-grated sharp Cheddar. Mix well.
12
Cover the pot again and let the noodles sit for a further 10 minutes.
13
Serve once the noodles are soft and have absorbed some of the remaining liquid, leaving the dish silky, saucy, and creamy.

Notes

The stock amount depends on the noodles. The author's homemade noodles required about 2 additional cups of stock, while regular egg noodles cook faster and need less stock. The recipe does not specify a storage or reheating method.