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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


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.



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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