Vegetable Noodle Casserole Recipe

Vegetable Noodle Casserole Recipe

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

* 12-14 Servings
* Prep: 15 min.
* Bake: 45 min.

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 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

* 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. baking dish. Sprinkle with the remaining Parmesan. Cover and bake at 350° for 45-50 minutes or until heated through. Yield: 12-14 servings.

Vegetable Noodle Casserole published in Taste of Home October/November 1995, p39