Page 85 - Harrington Family Recipes

Vegetable Noodle Casserole

Serving Size : 14 Preparation Time :0:00
Categories : Vegetables and Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cream of chicken Healthy Request
1 can cream of Broccoli Healthy Request
1 1/2 cups 1% low-fat milk
1 cup grated parmesan cheese -- divided
3 clove garlic -- minced
2 tbsps dried parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1 package egg noodles -- (12 oz.) cooked
1 package frozen broccoli -- (16 oz.)
cauliflower and carrot blend, thawed
2 cups corn -- thawed

In a large bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic
(opt.), parsley, pepper (opt.) and salt; mix well. Add noodles and
vegetables; mix well. Pour into a greased 13" x 9" x 2" baking dish.
Sprinkle with the remaining Parmesan. Cover and bake at 350 for 45 - 50
minutes or until heated through. Yield: 12 - 14 servings.

I made this to take to my mom's Thanksgiving Potluck. Everyone loved it,
especially the kids. Boy I'm getting hungry right now just thinking about
it.

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Per Serving (excluding unknown items): 68 Calories; 2g Fat (30.2% calories
from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;
163mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 0 Fat.

NOTES : Made this on 1/1/02. Good veggie dish.

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