Jefferson County Recipe of the Day: Vegetable & Noodle Casserole

Here’s a delicious side dish!

Vegetable & Noodle Casserole


1 regular size can condensed cream of chicken soup, undiluted
1 regular size can condensed cream of broccoli soup, undiluted
1-1/2 cups 2% milk
1 cup grated Parmesan cheese, divided
3 garlic cloves, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 – 16 oz package wide egg noodles – *cooked and drained
1 – 16 oz package frozen California-blend vegetables, thawed
2 cup frozen corn, thawed


~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.

~Pour into a greased 13×9″ baking dish. Sprinkle with remaining cheese. Cover and bake 45-50 minutes.

~Makes 14 servings.

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