Creamy Vegetable Pasta Bake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe for this vegetable casserole, which is my husband Rory's favorite, in an old magazine I bought at a yard sale right after we got married. It has stood the test of time! It's a wonderful side dish for meat. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
3/4 cup chopped onion |
1 teaspoon salt |
1/4 teaspoon pepper |
3 cups frozen chopped broccoli, thawed |
1-3/4 cups frozen cauliflower, thawed and cut into bite-size pieces |
8 ounces wide egg noodles, cooked and drained |
1-1/2 cups (6 ounces) shredded swiss cheese, divided |
Directions:
1. In a large bowl, combine the soup, sour cream, onion, salt and pepper. Add the broccoli, cauliflower, noodles and 1/4 cup of cheese; mix gently.
2. Pour into a greased 13-in. x 9-in. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.
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