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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Noodle Casserole Recipe

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This recipe for Vegetable Noodle Casserole is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (10 ¾ oz) condensed cream of mushroom soup, undiluted
1 cup (8 oz.) sour cream
¾ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
1 package (10 oz.) frozen chopped broccoli, thawed
1 package (8 oz.) frozen cauliflower, thawed and cut into bite-sized pieces
8 oz. wide egg noodles, cooked and drained
1 ½ cups (6 oz.) shredded Swiss cheese, divided
Directions:
Directions:
In a large bowl, combine the soup, sour cream onion, salt and pepper. Add the broccoli, cauliflower, noodles and ¼ cup of cheese; mix gently. Pour into a greased 13-in. x 9-in. baking dish. Top with remaining cheese. Bake, uncovered, at 350۫ for 30 minutes or until heated through.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I sometimes microwave the chopped onion and the thawed broccoli and cauliflower in a glass bowl for about 6 or 8 minutes while I cook the noodles but you can skip this step if you desire. I then drain the vegetables and the noodles together in the same colander and proceed with the recipe from there. The vegetables are all more tender when done this way and the cauliflower doesn't need to be cut into bite sized pieces.

 

 

 

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