Ingredients
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1 (10 3/4 ounce) can cream of chicken soup
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1 (10 3/4 ounce) can cream of broccoli soup
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1 1/2 cups milk
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1 cup parmesan cheese
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2 tablespoons parsley flakes
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1/2 teaspoon pepper
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1/2 teaspoon salt
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1 (16 ounce) package wide egg noodles, cooked and drained
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1 (16 ounce) package frozen broccoli carrots cauliflower mix, thawed
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2 cups corn, thawed
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1 minced garlic clove
Instructions
- In a large bowl combine the soups, milk,3/4 cup parmesan cheese, garlic, parsley, pepper and salt; mix well.
- Add noodles and vegetables and mix well.
- Pour into a greased 9x13 pan.
- Sprinkle with remaining parmesan cheese.
- Cover with foil and bake at 350°F for 45-50 minutes.