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Broccoli Cashew Casserole

Broccoli Cashew Casserole

Broccoli Cashew Casserole

  • Cook Time: 1 Hour
  • Yield: 6 servings

Broccoli, cashews and pasta in a creamy cheese sauce.


  • 13 c. flour
  • 1 pkg. (16 ounces) frozen chopped broccoli, thawed
  • ½ c. cashews
  • 1 pkg. (8 ounces) linguine
  • ½ c. shredded Parmesan cheese
  • 2 c. milk
  • 1 tsp. Onion Salt
  • ½ tsp. pepper, black fine grind
  • 3 tbsp. butter OR maragarine
  • 2 c. (8 ounces) Swiss cheese, shredded
  • ¼ c. shredded Parmesan cheese
  • 1 egg
  • 2 tbsp. Poppy Seed


  1. Preheat oven to 350ºF
  2. Cook linguine according to package directions. Drain and rinse with cold water; set aside.
  3. Melt butter in a medium saucepan over medium high heat. Stir in flour. Add milk; bring to a boil, stirring constantly until thick and smooth. Add cheese, poppy seeds, onion salt and pepper. Remove from heat.
  4. Break the egg into a small bowl; beat with a fork. Stir a small amount of the hot sauce into the beaten egg; then stir egg mixture into remaining sauce.
  5. Combine cooked linguine, sauce, broccoli and cashews in a large bowl. Transfer to a greased 2-quart baking dish. Sprinkle with 1/4 cup shredded Parmesan cheese. Bake for 35 minutes.