Vegetarian

Egg Noodle Mushroom Casserole with Peas and Carrots is for Dinner.

Egg Noodle Mushroom Casserole with Peas and Carrots takes several minutes to prepare.

Egg Noodle Mushroom Casserole with Peas and Carrots takes several minutes to cook.

Egg Noodle Mushroom Casserole with Peas and Carrots makes 6 servings.

The ingredients for Egg Noodle Mushroom Casserole with Peas and Carrots are:

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

Here is how you make Egg Noodle Mushroom Casserole with Peas and Carrots:

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: 6Recipe submitted by SparkPeople user LOISIE81.

The nutritional information for Egg Noodle Mushroom Casserole with Peas and Carrots is:

• 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

The dietary needs meet for Egg Noodle Mushroom Casserole with Peas and Carrots is Vegetarian