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Vegetable Noodle Casserole

 
1/2 can (10 3/4 oz) condensed cream of mushroom soup,undiluted
1/2 can condensed cream of celery soup
1 cup (8 oz) sour cream
3/4 C chopped onion
1/2 chopped red bell pepper
1 tsp salt
1/4 tsp pepper
1 package (10oz) frozen chopped broccoli,thawed
1 package (8oz) frozen cauliflower, thawed and cut into bite pieces
8 oz wide egg noodles,cooked and drained
1 1/2 C (6oz) shredded Swiss cheese, divided

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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. Pour into a greased 13"x2" backing dish. top with remaining cheese. Bake, uncovered, at 350degrees for 30 minutes or until heated through. Yield: 6-8 servings

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I tried this recipe from a country magazine and added a bit of a change to the ingredients. I double the recipe, added the red bell peppers to it for extra flavor. This filled up a large glass plan making many servings, yummy, and helps us cut down on meat in our diet.

 

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If you have any recipes you would like to share with others, please email me, just try not copying it out of someone's copyrighted book please......:-) oops it takes a minute for the form to come up on crankyold crone contact page, so just email to me if you don't hear back or want to wait for it.

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