Yield: 3 servings

Measure Ingredient
1 can Cream of mushroom soup
\N \N 10 3/4 oz. size
¾ cup Milk
½ cup Parmesan cheese, grated
3 cups Hot cooked noodles
4 tablespoons Butter

In a large saucepan stir soup until smooth. Blend in milk and cheese.

Heat; stir now and then. Just before servings, toss hot noodles with butter. Combine with soup mixture. Serve with additional cheese.

Randy Rigg

Submitted By RANDY RIGG On 12-10-95

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