Tuesday, June 2

Hearty Noodle Casserole

This was nice and fast. It is definitely a keeper. My kids loved it and so did I!

1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 cup Milk
1/2 tsp ground pepper
1/2 cup Parmesan cheese
1/2 cup mixed vegetables
5 cups medium egg noodles, cooked and drained
1 cup shredded cheese

Stir soup, milk, black pepper and Parmesan cheese together.

Place cooked noodles in the bottom of a 9 x 13 pan and pour mixed vegetables over (can be frozen at the time).

Pour soup mixture over noodles and mix a little.

Bake at 350 for 30 minutes or until hot. Stir. Top with the grated cheese.

This also is great with 2 cups cooked cubed chicken.

1 comment:

Shauna said...

Thanks for the awesome recipe - I think this will be a favorite in our house too!