Lemon Egg Noodle Casserole

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Cook the instant noodles according to the package instructions, then drain and set aside.

3. 3

   In a large bowl, whisk together the eggs, lemon juice, and low-fat milk until well combined.

4. 4

   Heat the olive oil in a skillet over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes.

5. 5

   Add the chopped broccoli to the skillet and cook for another 3-4 minutes until slightly tender.

6. 6

   In a large mixing bowl, combine the cooked noodles, sautéed onions and broccoli, and the egg mixture. Mix well.

7. 7

   Pour the mixture into a greased casserole dish and spread it out evenly.

8. 8

   Sprinkle the grated cheese evenly over the top of the casserole.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the cheese is golden brown.

10. 10

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your Lemon Egg Noodle Casserole!