Vegetable Noodle Casserole

Total Time
1hr
Prep 15 mins
Cook 45 mins

This recipe I got out of the Taste Of Home Magazine a number of years ago and have been making it ever since. It has been taken to potlucks many times. So easy to put together. I hope you enjoy it as much as we do.

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 (10 3/4 ounce) can cream of broccoli soup
  • 1 12 cups milk
  • 1 cup parmesan cheese
  • 1 minced garlic clove
  • 2 tablespoons parsley flakes
  • 12 teaspoon pepper
  • 12 teaspoon salt
  • 1 (16 ounce) package wide egg noodles, cooked and drained
  • 1 (16 ounce) package frozen broccoli carrots cauliflower mix, thawed
  • 2 cups corn, thawed

Directions

  1. In a large bowl combine the soups, milk,3/4 cup parmesan cheese, garlic, parsley, pepper and salt; mix well.
  2. Add noodles and vegetables and mix well.
  3. Pour into a greased 9x13 pan.
  4. Sprinkle with remaining parmesan cheese.
  5. Cover with foil and bake at 350°F for 45-50 minutes.
Most Helpful

5 5

Love this recipe, I find myself craving it. I add a little more seasoning to it, to keep it from being too bland and I add buttered bread crumbs or crushed Ritz crackers to the top. I love to eat the leftovers for lunch!

5 5

This is a fantastic dish. Creamy, filling, and not expensive to make, and easy. I cut the recipe in half (there are only 2 of us) and used the cream of chicken soup. I'll definately be making this one again. Perfect for serving to company as well. Thanks Dotty! Made for the Auzzie/NZ Recipe Swap #24