Vegetable Noodle Casserole
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 14 servings.
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
Ingredients
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
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1-1/2 cups 2% milk
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1 cup grated Parmesan cheese, divided
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3 garlic cloves, minced
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2 tablespoons dried parsley flakes
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1/2 teaspoon pepper
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1/4 teaspoon salt
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1 package (16 ounces) wide egg noodles, cooked and drained
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1 package (16 ounces) frozen California-blend vegetables, thawed
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2 cup frozen corn, thawed
Directions
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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.
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2.
Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.
Nutrition Facts
3/4 cup: 234 calories, 6g fat (3g saturated fat), 41mg cholesterol, 481mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 10g protein.
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