Vegetarian Noodle Casserole Recipes

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VEGETABLE NOODLE CASSEROLE

If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 14 servings.

Number Of Ingredients 11



Vegetable Noodle Casserole image

Steps:

  • Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.

Nutrition Facts : Calories 234 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 481mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/2 cups 2% 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 ounces) wide egg noodles, cooked and drained
1 package (16 ounces) frozen California-blend vegetables, thawed
2 cup frozen corn, thawed

VEGETARIAN NOODLE CASSEROLE

Make and share this Vegetarian Noodle Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h43m

Yield 6 serving(s)

Number Of Ingredients 12



Vegetarian Noodle Casserole image

Steps:

  • Cook the noodles until just tender by following the package directions; drain and transfer noodles to a large bowl.
  • In a large skillet, melt the butter over medium heat; add in the onion and next 4 ingredients; stir/saute for about 8 minutes or until the vegetables are softened.
  • Reduce heat to low; add in the milk, cheese, salt, and pepper; stir until the cheese melts.
  • Pour mixture over the noodles; toss until well blended.
  • Transfer mixture to a 2 quart casserole that has been lightly coated with cooking spray; cover and bake in a 350° oven for 15 minutes.
  • In a small mixing bowl, mix together the bread crumbs and melted butter, toss to combine.
  • Distribute evenly over the top of the casserole; bake uncovered for 15-20 minutes or until the top of casserole is slightly crusty.

Nutrition Facts : Calories 322.6, Fat 18.6, SaturatedFat 11.2, Cholesterol 73.4, Sodium 247.8, Carbohydrate 28.7, Fiber 1.9, Sugar 2.5, Protein 11.1

6 ounces egg noodles
3 tablespoons butter
1 medium onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli floret
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
salt and pepper
1/4 cup dry breadcrumbs
2 tablespoons butter, melted

VEGETABLE NOODLE CASSEROLE

This recipe I got out of the Taste Of Home Magazine a number of years ago and have been making it ever since. It has been taken to potlucks many times. So easy to put together. I hope you enjoy it as much as we do.

Provided by Dotty2

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11



Vegetable Noodle Casserole image

Steps:

  • In a large bowl combine the soups, milk,3/4 cup parmesan cheese, garlic, parsley, pepper and salt; mix well.
  • Add noodles and vegetables and mix well.
  • Pour into a greased 9x13 pan.
  • Sprinkle with remaining parmesan cheese.
  • Cover with foil and bake at 350°F for 45-50 minutes.

Nutrition Facts : Calories 382, Fat 10.5, SaturatedFat 4.6, Cholesterol 68.3, Sodium 629, Carbohydrate 56.7, Fiber 3.2, Sugar 2.7, Protein 16.8

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of broccoli soup
1 1/2 cups milk
1 cup parmesan cheese
1 minced garlic clove
2 tablespoons parsley flakes
1/2 teaspoon pepper
1/2 teaspoon salt
1 (16 ounce) package wide egg noodles, cooked and drained
1 (16 ounce) package frozen broccoli carrots cauliflower mix, thawed
2 cups corn, thawed

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