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Vegetable Noodle Casserole

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“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.”

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 (10 3/4 ounce) can cream of broccoli soup
  • 1 12 cups milk
  • 1 cup parmesan cheese
  • 1 minced garlic clove
  • 2 tablespoons parsley flakes
  • 12 teaspoon pepper
  • 12 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


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

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