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Vegetable Noodle Casserole |
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Serves: 6
Print this Recipe
Tara Bricco, Covington, Tennessee
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup chopped onions
1 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped broccoli, thawed
1 (8-ounce) package frozen cauliflower, thawed and cut into bite-size pieces
8 ounces wide egg noodles, cooked and drained
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
In a large bowl, combine the soup, sour cream, onion, salt and pepper. Add the broccoli, cauliflower, noodles and 1/4 cup of cheese; mix gently. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
© Copyright Reiman Publications, 1993-1997
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