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Broccoli and Cheddar Casserole

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 30 min
Category: Side Dishes Sub Category: Other

what you need
  • 1 1/2 teaspoons kosher salt
  • 1 small carrot, grated
  • 2 cups small broccoli florets
  • 10 ounces medium egg noodles
  • 2 yellow onions, grated (about 1 1/4 pounds)
  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 4 large eggs, beaten
  • 1 teaspoon fresh-ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter
  • 2 cups cheddar cheese, grated, divided
make it
1. Preheat oven to 375°F.
2. Fill a large bowl with ice water and set aside.
3. Bring a large pot of water to a boil. Add the salt and the carrots and cook for 1 minute.
4. Add broccoli and cook 1 more minute, transfer vegetables to the ice water, let cool, and drain.
5. Bring the pot of water back to a boil, add the noodles and cook for 8 minutes.
6. Strain and cool under cold running water.
7. Combine the remaining ingredients, except 1/2 cup cheddar, in a large bowl; add the broccoli, carrots and noodles, and gently toss.
8. Pour the noodle mixture into a 3-quart casserole or eight 8-ounce dishes; top with the remaining cheese.
9. Cover and bake for 30 minutes. Uncover the pudding and continue to bake for 20 more minutes. Let the pudding cool for 10 minutes before serving.
Notes
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