Vegetable Noodle Casserole

Name: Vegetable Noodle Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 14
Cuisine: Global
Ingredients: 283 grams can condensed cream of broccoli soup, undiluted; 283 grams can condensed cream of chicken soup, undiluted; 454 grams package wide egg noodles, cooked and drained; 2 Tbsps dried parsley flakes; 473 milliliters frozen corn, thawed; 3 garlic cloves, minced; 454 grams package frozen California-blend vegetables, thawed; 237 milliliters 2% milk; 237 milliliters grated Parmesan cheese, divided; 1 teaspoons pepper; 0 teaspoons salt

You can never have too many side dish recipes, so give Vegetable Noodle Casserole a try. This recipe serves 14. One serving contains 227 calories, 9g of protein, and 7g of fat. It can be enjoyed any time, but it is especially good for Autumn. If you have condensed cream of broccoli soup, salt, california-blend vegetables, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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.

Ingredients you will need

Mixed Vegetables