Autumn Noodle Bake

Name: Autumn Noodle Bake
Yield: 8 servings
Ingredients: 10 3/4 ozs low-fat cream of mushroom soup; 1/2 cup fat-free milk; 8 ozs chicken breast cubes, cooked; 4 ozs frozen sliced carrots, thawed; 4 ozs frozen green beans, thawed; 4 ozs egg noodles, cooked and drained; 1 tsp salt; 1/2 c cheddar cheese, shredded

Adapted from Del Monte Foods

10 3/4 ozs low-fat cream of mushroom soup
1/2 cup fat-free milk
8 ozs chicken breast cubes, cooked
4 ozs frozen sliced carrots, thawed
4 ozs frozen green beans, thawed
4 ozs egg noodles, cooked and drained
1 tsp salt
1/2 c cheddar cheese, shredded

Preheat oven to 350. Prepare a 8" square casserole dish with cooking spray; set aside. In a mixing bowl, combine soup and milk. Mix well. Stir in cooked noodles, chicken, vegetables, and salt. Mix well again. Spoon mixture into prepared dish. Sprinkle cheese on top. Bake for 20 minutes, or until cheese has melted.

Posted: 11/14/2002

Casseroles

Rated by 10 users (4.40)

WW Points^* : 2.11

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 99 Calories from Fat 33 (34%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 24g	8%
Sodium 640mg	27%
Potassium 0mg	0%
Total Carbohydrate7g	2%
Dietary Fiber 1g	4%
Sugars 2g
Protein 10g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.