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
Featured In:
19 Side Dishes Made in a 13x9 Pan
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Vegetable Noodle Casserole in Taste of Home
October/November 1995, p39
Reviews forVegetable Noodle Casserole
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MY REVIEW
Reviewed Jun. 2, 2017
"My across-the-street neighbor, Carolee, made this delicious casserole and gave half of it to my husband and I. She followed the recipe exactly. This is a perfect side dish ... with veggies and starch made in the same casserole! Great way to save on dishes! It's very tasty and satisfying, although, I think when I make it for my family, I may add some bacon. Five star rating for sure!"
MY REVIEW
Reviewed May. 8, 2017
"Haven't made it. Wondering if it can be made and frozen?"
MY REVIEW
Reviewed Mar. 26, 2017
"Very delicious. Everyone loved it!"
MY REVIEW
Reviewed Dec. 26, 2011
"easy to make and delicious, too."
MY REVIEW
Reviewed May. 6, 2008
"made May 6th for denise mistake and didn't split parmesan"
