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Vegetable Noodle Casserole

2016-03-22
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 50m
janet

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Nutritional Info

This information is per serving.

  • Calories

    403

  • Total Fat

    12 g

  • Saturated Fat

    2 g

  • Cholesterol

    76 mg

  • Sodium

    885 mg

  • Potassium

    256 mg

  • Carbohydrates

    55 g

  • Dietary Fiber

    5 g

  • Sugars

    10 g

  • Protein

    16 g

Ingredients

  • 1 can cream of chicken soup
  • 1 can cream of broccoli soup
  • 1-1/2 cups milk
  • 1 cup Parmesan, divided
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 package (16 ounces) wide egg noodles, cooked and drained
  • 1 package (12 ounces) frozen broccoli, cauliflower and carrot blend
  • 2 cups frozen corn, thawed

Method

Step 1

Combine 3/4 cup Parmesan with soup, milk, garlic and seasonings. Add noodles and vegetables. Mix well. Pour into a greased 13x9-in baking dish. Sprinkle with remaining Parmesan. Cover and bake at 350° for 45-50 minutes until heated through.

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