The versatility of this casserole is one of its most appealing features. See the Quick Tips for ideas on how you can make some slight alterations to make this a new and exciting dish every time you serve it. Keep track of the various combinations that you try, so that you can make your favorites again.
In addition to changing the meat and condensed cream soup combinations, you could try different seasonings. Taco seasoning would be very tasty in a beef noodle casserole, made with mushroom and cheese soups. Don’t forget that you can also change the type of noodles you use – any pasta would work. Bowtie pasta is always fun in casseroles.
INGREDIENTS
2 cups uncooked egg noodles
2 cups cooked, shredded chicken
1 (10 oz.) package frozen peas and carrots
1 (10 oz.) package frozen corn
1 cup milk
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
Salt and pepper, to taste
½ Tablespoon dried minced onion
2 Tablespoons melted butter
½ teaspoon garlic powder
½ teaspoon Italian seasoning (optional)
INSTRUCTIONS
Preheat oven to 350° F. Spray a 9×13 inch baking dish with nonstick spray.
Boil egg noodles according to package directions. Drain water.
Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!
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Quick Tip: In addition to changing out the type of meat you use in this casserole, you could also change the types of condensed cream soups you use. Maybe combine mushroom and celery, celery and cheese – you are only limited by your imagination!
Recipe and image courtesy of Holly at Life in the Lofthouse
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