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Creamy Vegetable Pasta Bake

 Creamy Vegetable Pasta Bake
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.
6-8 ServingsPrep: 15 min. Bake: 30 min.


  • 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.
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.