Vegetable Noodle Casserole - cooking recipe

Ingredients

1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz) condensed cream of broccoli soup, undiluted
1-1/2 cups milk
1 cup grated Parmesan cheese, divided
3 garlic cloves, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (16 oz) wide egg noodles, cooked and drained
1 package (16 oz) frozen broccoli, cauliflower and carrot blend, thawed
2 cups frozen corn, thawed

Preparation

In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt: mix well.
Add noodles and vegetables: mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining Parmesan.
Cover and bake at 350 degrees for 45-50 minutes or until heated through.
Yield 12-14 servings.