Ingredients:
10 3/4 ounces cream of chicken soup
10 3/4 ounces cream of broccoli soup
1 1/2 cups milk
1 cup grated parmesan cheese, divided
3 garlic cloves, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
16 ounces wide egg noodles, cooked and drained
16 ounces frozen broccoli carrots cauliflower mix, thawed
2 cups frozen corn, thawed
Directions:
In a bowl, combine undiluted soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt; mix well.
Add noodles and vegetables; mix well.
Pour into a greased 9″x13″ baking dish.
Sprinkle with the remaining Parmesan.
Cover and bake at 350 degrees F for 45-50 minutes or until heated through.
Servings: 12-14
Time preparation: 20 min.
Time total: 65 min.