Vegetable Noodle Casserole

[Guest guest]

I cut this recipe in half for this version b/c the original yielded 12 to 14

servings which was way more than I wanted. I also should state that this

recipe tastes just as good if you use a different condensed cream soup, such

as mushroom, or even garlic roasted potato.

 

Vegetable Noodle Casserole

 

I can (10 3/4 oz) condensed cream of broccoli soup, undiluted

3/4 cup milk

1/2 cup grated Parmesan cheese, divided

2 cloves garlic, minced

1 Tbs dried parsley flakes

1/4 tsp pepper or to taste

1 Tbs tamari or soy sauce

8 oz wide egg noodles, cooked and drained

1/2 of a 16 oz package frozen broccoli, carrots and cauliflower mix, thawed

1 cup frozen corn, thawed

bread or cracker crumbs, optional

 

In a bowl, mix together the soup, milk, 1/4 cup cheese, garlic, parsley, pepper

and soy sauce until blended. Add the noodles and the veggies. Pour all into a

greased casserole dish, top with remaining cheese and bread crumbs

(optional) and bake at 350 for approx 30 minutes, or until heated through.

Yield: 6 servings

 

~ P_T ~