Vegetable Noodle Casserole - Southern Living
| Yield: | 8 Servings |
| Categories: | Noodle, Casseroles, Vegetables |
| 2 | c | Shredded four cheese; (8 oz) Country casserole blend divided |
| 2 | cn | Cream of mushroom soup; (10 3/4 oz), undiluted |
| 1 | c | Milk |
| 1/2 | c | Mayonnaise |
| 1/4 | c | Lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | pk | Egg noodles; (16 ozs) cooked |
| 1 | pk | Frozen broccoli; cauliflower (16 oz) and carrot mix thawed |
| 1 | pk | Frozen whole kernel corn; (10 oz), thawed |
| 4 | Green onions; sliced | |
| 1 | pk | Sliced almonds; Optional, (2 oz) |
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