Servings: 4
You’ll need:
6 oz. extra wide Yolk Free noodles, uncooked
1 can low fat condensed cream of mushroom soup
1 cup low fat milk
2 c. cooked chopped precooked chicken or smoked turkey
1-3/4 c. chopped fresh mixed vegetables
1-2/3 grated Parmesan Romano cheese
1/2 tsp. fresh ground black pepper
2 tsp. salt
Non-stick cooking spray
3/4 c. hot water, drained and reserved from cooked noodles & veggies
Spray non-stick cooking spray on the inside of a covered 2-3 quart casserole dish. Preheat oven to 350 degrees F.
In a medium pan or stockpot add fresh chopped vegetables and cover completely with at least 1 quart of water. Add 2 tsp. salt and boil on high for about 10 minutes stirring occasionally with a slotted spoon.
Add uncooked noodles and boil on medium-high for about 6 minutes. Drain immediately in a colander reserving 3/4 cup of the liquid.
Put drained veggies and noodles back into pan and add chopped chicken or turkey, cream of mushroom soup, milk, 1/3 cup grated Parmesan Romano cheese and 1/4 tsp. fresh ground black pepper. Stir together, until thoroughly mixed.
Pour ingredients into pre-coated with non-stick cooking spray, casserole dish and sprinkle on top with another 1/4 tsp. fresh ground black pepper.
Bake in covered casserole dish for 30-35 minutes, until hot and “bubbly”.
Remove from oven, uncover and sprinkle with remainder 1/3 cup of grated Parmesan Romano cheese.
You’ll need:
6 oz. extra wide Yolk Free noodles, uncooked
1 can low fat condensed cream of mushroom soup
1 cup low fat milk
2 c. cooked chopped precooked chicken or smoked turkey
1-3/4 c. chopped fresh mixed vegetables
1-2/3 grated Parmesan Romano cheese
1/2 tsp. fresh ground black pepper
2 tsp. salt
Non-stick cooking spray
3/4 c. hot water, drained and reserved from cooked noodles & veggies
Spray non-stick cooking spray on the inside of a covered 2-3 quart casserole dish. Preheat oven to 350 degrees F.
In a medium pan or stockpot add fresh chopped vegetables and cover completely with at least 1 quart of water. Add 2 tsp. salt and boil on high for about 10 minutes stirring occasionally with a slotted spoon.
Add uncooked noodles and boil on medium-high for about 6 minutes. Drain immediately in a colander reserving 3/4 cup of the liquid.
Put drained veggies and noodles back into pan and add chopped chicken or turkey, cream of mushroom soup, milk, 1/3 cup grated Parmesan Romano cheese and 1/4 tsp. fresh ground black pepper. Stir together, until thoroughly mixed.
Pour ingredients into pre-coated with non-stick cooking spray, casserole dish and sprinkle on top with another 1/4 tsp. fresh ground black pepper.
Bake in covered casserole dish for 30-35 minutes, until hot and “bubbly”.
Remove from oven, uncover and sprinkle with remainder 1/3 cup of grated Parmesan Romano cheese.
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