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Vegetable Noodle Casserole

 Vegetable Noodle Casserole
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 ServingsPrep: 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 2% 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

  • Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4
  • cup cheese, garlic, parsley, pepper and salt. Stir in noodles,
  • vegetable blend and corn.
  • Pour into a greased 13x9-in. baking dish. Sprinkle with remaining
  • cheese. Cover and bake 45-50 minutes or until heated through. Yield:
  • 12-14 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 234 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 481 mg sodium, 34 g carbohydrate, 3 g fiber, 10 g protein.