Vegetable Noodle Casserole Recipe

  American Vegetable

8 oz. shredded 4-cheese country casserole blend, divided
2 cans cream of mushroom soup, undiluted
1 c. milk
1/2 c. mayonnaise
1/4 c. lemon juice
1/2 tsp salt
1/2 tsp pepper
16 oz. wide egg noodles, cooked
16 oz. pkg frozen broccoli, cauliflower & carrot mix, thawed
10 oz. pkg frozen whole kernel corn, thawed
6 green onions, sliced tops and all
2 oz. pkg sliced almonds (opt)

Whisk together 1 c. cheese, mushroom soup, and next 5 ingredients in large bowl; stir in noodles and next 3 ingredients. Spoon into lightly greased 13 x 9 inch baking dish. Bake at 350 for 30 minutes; add remaining 1 c. cheese and, if desired, sliced almonds. Bake 5 more minutes. Serves 10-12.
This could be easily doubled, but I only added an extra package of the mixed vegetables and 2 pkgs corn, using an aluminum turkey roasting pan, when I made this for our family reunion. There were 35 people there and I had a little left over.

Vegetable Noodle Casserole

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