Egg Noodle Mushroom Casserole with Peas and Carrots
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Egg Noodle Mushroom Casserole with Peas and Carrots calories by ingredient
Number of Servings: 6
Ingredients
-
1 can of Campbell's Healthy Request Condensed Mushroom Soup
6 cups wide whole wheat egg noodles, cooked and drained
2 tbsp onion, chopped
2 cups portabello mushrooms
2 cups frozen peas and carrots, thawed
2 tsp parsley
salt and pepper to taste
1/2 cup bread crumbs, seasoned
4 tbsp shreded parmesan cheese
Directions
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.