Egg Noodle Mushroom Casserole with Peas and Carrots
- Number of Servings: 6
Ingredients
1 can of Campbell's Healthy Request Condensed Mushroom Soup 6 cups wide whole wheat egg noodles, cooked and drained2 tbsp onion, chopped2 cups portabello mushrooms2 cups frozen peas and carrots, thawed2 tsp parsleysalt and pepper to taste1/2 cup bread crumbs, seasoned4 tbsp shreded parmesan cheese
1. Cook the egg noodles according to package directions. Drain and set aside.
2. Saute in olive oil, onion, mushrooms and peas and carrots until cooked. Add parsely, salt and pepper to taste.
3. Mix the mushrooms, peas and carrots to the egg noodle. Add the cream of mushroom soup to the mixture. Mix well and pour in a casserole dish.
4. Sprinkle the bread crumbs and parmesan cheese on top. Bake at 350 degrees Fahrenheit for 15 minutes.
Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LOISIE81.
2. Saute in olive oil, onion, mushrooms and peas and carrots until cooked. Add parsely, salt and pepper to taste.
3. Mix the mushrooms, peas and carrots to the egg noodle. Add the cream of mushroom soup to the mixture. Mix well and pour in a casserole dish.
4. Sprinkle the bread crumbs and parmesan cheese on top. Bake at 350 degrees Fahrenheit for 15 minutes.
Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LOISIE81.
Nutritional Info Amount Per Serving
- Calories: 259.2
- Total Fat: 6.5 g
- Cholesterol: 7.5 mg
- Sodium: 1,462.0 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 6.5 g
- Protein: 10.5 g
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