Vegetable Noodle Casserole

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) 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

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 350u0b0F for 45-50 minutes.

cream of chicken soup, cream of broccoli soup, milk, parmesan cheese, garlic, parsley flakes, pepper, salt, egg noodles, frozen broccoli carrots cauliflower, corn

Taken from www.food.com/recipe/vegetable-noodle-casserole-131631 (may not work)