Vegetable Noodle Casserole - cooking recipe

Ingredients

1 can cream of chicken soup
1 can cream of broccoli soup
1 1/2 c. milk
1 c. grated Parmesan cheese, divided
3 minced garlic cloves
2 Tbsp. parsley flakes
1/2 tsp. pepper
1/4 tsp. salt
16 oz. wide egg noodles
2 c. frozen corn, thawed
16 oz. frozen broccoli/cauliflower/carrot blend, thawed

Preparation

Cook and drain noodles.
In a bowl, combine soups, milk, 3/4 c. Parmesan, garlic, parsley, pepper and salt;
mix well.
Add noodles and vegetables; mix well.
Pour into greased 9X13 baking dish. Sprinkle with remaining 1/4 c. Parmesan cheese.
Cover and bake at 350 degrees for 45-50 minutes or until heated through. Serves 12-14.