| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Casserole, Vegetable, Noodle | 8 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
Recipe by: Southern Living Whisk together 1 cup cheese, mushroom soup, and next 5 ingredients in a large bowl; stir in noodles and next 3 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Bake at 350 degrees for 30 minutes; add remaining 1 cup cheese and, if desired, sliced almonds. Bake 5 more minutes. Formatted for you by: Bill Webster Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep 11, 1997
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