Recipe - Vegetable Noodle Casserole - Southern Living

2 cup Shredded four cheese; (8 oz)
Country casserole blend
divided
2 cn Cream of mushroom soup;
(10 Three fourths oz), undiluted
1 cup Milk
One half cup Mayonnaise
One fourth cup Lemon juice
One half teaspoon Salt
One half teaspoon Pepper
1 pack Egg noodles; (16 ozs) cooked
1 pack Frozen broccoli; cauliflower
(16 oz) and carrot mix
thawed
1 pack Frozen whole kernel corn;
(10 oz), thawed
4 Green onions; cut or sliced up
1 pack Sliced almonds;
Optional, (2 oz)

Recipe by: Southern Living

Whisk together 1 cup cheese, mushroom soup, and next 5 ingredients in a
large bowl; stir in noodles and next 3 ingredients. Spoon into a lightly
greased 13 x 9inch baking dish.

Bake at 350 degrees for 30 minutes; add remaining 1 cup cheese and, if
desired, cut or sliced up almonds. Bake 5 more minutes.

Formatted for you by: Bill Webster
Posted to BakeryShoppe Digest V1 #232 by Bill thelma@pipeline.com on Sep
11, 1997