Vegetable noodle casserole - southern living

Yield: 8 Servings

Measure Ingredient
2 cups Shredded four cheese; (8 oz) Country casserole blend divided
2 cans Cream of mushroom soup; (10 3/4 oz), undiluted
1 cup Milk
½ cup Mayonnaise
¼ cup Lemon juice
½ teaspoon Salt
½ teaspoon Pepper
1 pack Egg noodles; (16 ozs) cooked
1 pack Frozen broccoli; cauliflower (16 oz) and carrot mix thawed
1 pack Frozen whole kernel corn; (10 oz), thawed
4 \N Green onions; sliced
1 pack Sliced almonds; Optional, (2 oz)

Recipe by: Southern Living

Whisk together 1 cup cheese, mushroom soup, and next 5 ingredients in a large bowl; stir in noodles and next 3 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake at 350 degrees for 30 minutes; add remaining 1 cup cheese and, if desired, sliced almonds. Bake 5 more minutes.

Formatted for you by: Bill Webster Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@...> on Sep 11, 1997

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