Jeanette's Vegetable Noodle Casserole


Serves: 12
Total Calories: 216

Ingredients

1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4-ounce) can condensed cream of broccoli soup, undiluted
1-1/2 cups milk
1 cup grated Parmesan cheese, divided
3 cloves garlic, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 (16-ounce) package , wide egg noodle, , cooked and drained
1 (16-ounce) package frozen broccoli, cauliflower and carrot blend, thawed
2 cups frozen corn, thawed

Directions:

In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt mix well. Add noodles and vegetables mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining Parmesan. Cover and bake at 350° for 45-50 minutes or until heated through.

© Copyright Reiman Publications, 1993-1997

Nutritional Facts:

Serves: 12
Total Calories: 216
Calories from Fat: 60

This Jeanette's Vegetable Noodle Casserole recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.


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