Vegetable Noodle Casserole Recipe

Vegetable Noodle Casserole RecipePhoto by: Taste of Home Vegetable Noodle Casserole Recipe Rating 4

I found this recipe for this vegetable casserole, which is my husband Rory's favorite, in an old magazine I bought at a yard sale right after we got married. It has stood the test of time! It's a wonderful side dish for meat.

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Vegetable Noodle Casserole Recipe
  • Prep: 15 min. Bake: 30 min.
  • Yield: 6-8 Servings
15 30 45

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 3/4 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups frozen chopped broccoli, thawed
  • 1-3/4 cups 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

Directions

  • 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. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 297 calories, 14 g fat (8 g saturated fat), 67 mg cholesterol, 652 mg sodium, 29 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Vegetable Noodle Casserole in Country Extra November 1994, p47

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Reviews for Vegetable Noodle Casserole (3)

Vegetable Noodle Casserole Recipe

Vegetable Noodle Casserole

Tell us what you think of this recipe.
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Reviewed on Jan. 16, 2012 by DaniCalifornia

This was bland -- really bland.


Reviewed on Sep. 22, 2011 by bettydee715

This is a KEEPER recipe. Used all broccoli instead of broc & cauli. Extremely simple, too!


Reviewed on May. 05, 2008 by khyeoman

try this one after making the lst one with cream of broccoli soup

 
 
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