| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Cream of mushroom soup |
|
|
10 3/4 oz. size |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Parmesan cheese, grated |
| 3 |
c |
Hot cooked noodles |
| 4 |
tb |
Butter |
INSTRUCTIONS
In a large saucepan stir soup until smooth. Blend in milk and cheese.
Heat; stir now and then. Just before servings, toss hot noodles with
butter. Combine with soup mixture. Serve with additional cheese. Randy
Rigg
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