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