Shakin & Bakin Foodie Blog: Egg Noodle and Vegetable Casserole Recipe

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Saturday, September 21, 2013

Egg Noodle and Vegetable Casserole Recipe

Making a homemade casserole for dinner for your family is one of the easiest types of dinners to prepare. This particular recipe uses a variety of frozen vegetables, egg noodles and canned soup to come up with a delicious combination.

Egg Noodle & Vegetable Casserole Recipe

10 oz. pkg. frozen cauliflower
10 oz. pkg. frozen chopped broccoli
8 oz. pkg. egg noodles
10 oz. can cream of mushroom soup
1/2 to 3/4 cup milk
1 medium onion, finely chopped
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup cheddar cheese, finely shredded or grated

Partially thaw out the frozen vegetables. Cut cauliflower into bite size pieces. Cook the egg noodles in hot water, drain. Mix together all of the ingredients into a large casserole dish until well combined.

Preheat oven to 350 degrees F. Place casserole dish into the oven and bake for 25 to 30 minutes or until done. Serve immediately.