This is not a made from scratch recipe, and it’s not vegetarian. Rather it’s a quick and simple dish that hearkens back to a traditional Sunday social casserole, or as they say in Minnesota, a hot dish (ya don’t-ya know). The exact distinction between a casserole and hot dish gets blurred, but hinges on how many cans of cream-of-mushroom soup you open, and since this recipe doesn’t use CoM soup, it’s a casserole. This is a quick and simple meal the feeds six hardy Norwegians or 8-10 urban dwellers.
Ingredients
- 10 oz can of Cream of Chicken soup
- 10 oz can of Cream of Broccoli soup
- 16 oz bag of Egg Noodles – cooked
- 16 oz bag California vegetable blend – thawed
- 16 oz bag Corn – thawed
- 12 oz Whole Milk
- 1 cup Parmesan cheese – grated
- 3 Garlic cloves – minced
- 2 TBL Dried Parsley
- 0.25 tsp Kosher salt
- 0.5 tsp Pepper
- Optional – bacon ribbons – cooked
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Preheat oven to 350 F.
- Cook noodles to el dente
- Combine soups, milk, 0.75 cup Parmesan, garlic, parsley, salt and pepper
- Stir in cooked noodles and vegetables
- Pour into greased 13×9 casserole dish
- Cover with foil and bake 50 mins.
- Let cool at least 10 mins before serving.
