Vegetable Noodle Casserole

• 1 can cream of chicken soup
• 1 can cream of broccoli soup
• 1 1/2 c. milk
• 1 c. grated Parmesan cheese, divided
• 3 minced garlic cloves
• 2 Tbsp. parsley flakes
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 16 oz. wide egg noodles
• 2 c. frozen corn, thawed
• 16 oz. frozen broccoli/cauliflower/carrot blend, thawed

1. Cook and drain noodles.
2. In a bowl, combine soups, milk, 3/4 c. Parmesan, garlic, parsley, pepper and salt;
3. mix well.
4. Add noodles and vegetables; mix well.
5. Pour into greased 9X13 baking dish. Sprinkle with remaining 1/4 c. Parmesan cheese.
6. Cover and bake at 350 degrees for 45-50 minutes or until heated through. Serves 12-14.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=40315 (may not work)