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Ingredients Jump to Instructions ↓

  1. 1 cn Cream of mushroom soup

  2. 10 

  3. 3/4 oz. size

  4. 3/4 c Milk

  5. 1/2 c Parmesan cheese, grated

  6. 3 c Hot cooked noodles

  7. 4 tb Butter

Instructions Jump to Ingredients ↑

  1. In a large saucepan stir soup until smooth. Blend in milk and cheese.

  2. Heat; stir now and then. Just before servings, toss hot noodles with butter. Combine with soup mixture. Serve with additional cheese. Randy Rigg —–

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