Vegetable Noodle Casserole Recipe

4.5 5 6
Vegetable Noodle Casserole Recipe
Vegetable Noodle Casserole Recipe photo by Taste of Home
Publisher Photo

Vegetable Noodle Casserole Recipe

Read Reviews
4.5 5 6
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 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 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

In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt; mix well. Add noodles and vegetables; mix well. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Parmesan. Cover and bake at 350° for 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

Nutritional Facts

3/4 cup: 234 calories, 6g fat (3g saturated fat), 41mg cholesterol, 481mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 10g protein.

  • 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 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. In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt; mix well. Add noodles and vegetables; mix well. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Parmesan. Cover and bake at 350° for 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

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bicktasw User ID: 4201818 267577
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!"

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darla User ID: 9114786 265703
Reviewed May. 8, 2017

"Haven't made it. Wondering if it can be made and frozen?"

MY REVIEW
tammitch User ID: 2282770 263905
Reviewed Mar. 26, 2017

"Very delicious. Everyone loved it!"

MY REVIEW
wagondorfer User ID: 1632905 8698
Reviewed Dec. 26, 2011

"easy to make and delicious, too."

MY REVIEW
khyeoman User ID: 3026741 9602
Reviewed May. 6, 2008

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

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