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.
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Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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June 2017
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