Vegetable Noodle Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 14 |
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Ingredients:
10 3/4 ounces cream of chicken soup |
10 3/4 ounces cream of broccoli soup |
1 1/2 cups milk |
1 cup grated parmesan cheese, divided |
3 garlic cloves, minced |
2 tablespoons dried parsley flakes |
1/2 teaspoon pepper |
1/4 teaspoon salt |
16 ounces wide egg noodles, cooked and drained |
16 ounces frozen broccoli carrots cauliflower mix, thawed |
2 cups frozen corn, thawed |
Directions:
1. In a bowl, combine undiluted soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt; mix well.
2. Add noodles and vegetables; mix well.
3. Pour into a greased 9 x13 baking dish.
4. Sprinkle with the remaining Parmesan.
5. Cover and bake at 350 degrees F for 45-50 minutes or until heated through.
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