Vegetable Noodle Casserole

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (10 3/4ounce) can  cream of broccoli soup
• 1 1⁄2 cups milk
• 1  cup parmesan cheese
• 1  minced garlic clove
• 2  tablespoons parsley flakes
• 1⁄2 teaspoon pepper
• 1⁄2 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.