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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
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:12-14 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Vegetable Noodle Casserole

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Reviewed Dec. 26, 2011

"Easy to make and delicious, too."

Reviewed May. 6, 2008

"made May 6th for denise mistake and didn't split parmesan"

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