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