| 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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