Here’s the list of Ingredients:

  1. - 4 ounces wide egg noodles, cooked al dente - reserving some pasta water

  2. - 8 ounces broccoli, steamed

  3. - 6 ounces cheese, shredded  (I used Sharp Cheddar & Asiago)

  4. - 1 cup Half & Half

  5. - 1 Tablespoon corn starch

  6. - 2 Tablespoons unsalted butter, cut into 6 - 8 small cubes

  7. - 1 teaspoon chicken bouillon granules

  8. - 1/2 teaspoon onion powder

  9. - 1/2 teaspoon garlic powder

  10. - 1/4 teaspoon cayenne pepper

  11. - salt and pepper to taste

  12. - 1 - 2 Tablespoons Panko Breadcrumbs, seasoned to taste (for topping)

  13. - 1 Tablespoon olive oil, or as needed (to moisten breadcrumbs for topping)


Preheat oven to 450 degrees.  I used our toaster oven.  Spray a small baking dish with non-stick cooking spray.

In a 2 cup measuring cup, add half &half, corn starch, chicken bouillon granules, onion powder, garlic powder and cayenne pepper.  Stir until no lumps remain from the corn starch.  Add in the butter and stir to coat.

Pour the mixture in the measuring cup into a saucepan over medium heat.  Heat to a boil and cook until the sauce has thickened.  Remove the pan from the heat and add in the cheese, whisking until it melts.  Taste and adjust seasonings.

To the cheese sauce, add the cooked egg noodles and cooked broccoli.  Stir to combine and then pour/spoon into the prepared baking dish.  If the sauce needs any adjusting - use teaspoons at a time of the reserved pasta water.

For the crunchy breadcrumb topping, in a small bowl, combine Panko and any other spices and seasonings you like.  I usually use a little seasoned salt and garlic powder.  Drizzle in olive oil and stir until the breadcrumbs are moistened.  With clean fingers, scatter the topping over top of the cheesy broccoli and noodles.

Place the casserole dish into the oven and bake until the top is golden, about 5 minutes.  Then dig in - and congratulate yourself that you didn’t over-pay for store-bought broccoli with cheese sauce!  Every little bit of savings helps!