Vegetable Noodle Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted |
1-1/2 cups 2% milk |
1 cup grated parmesan cheese, divided |
3 garlic cloves, minced |
2 tablespoons dried parsley flakes |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 package (16 ounces) wide egg noodles, cooked and drained |
1 package (16 ounces) frozen california-blend vegetables, thawed |
2 cup frozen corn, thawed |
Directions:
1. Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn.
2. Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake 45-50 minutes or until heated through. Yield: 12-14 servings.
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