Autumn Noodle Bake

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 No Yolks egg noodle substitute, cooked and drained
  • 1 tsp salt
  • 1/2 c cheddar cheese, shredded
Autumn Noodle Bake
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.
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Posted: 11/14/2002
Casseroles
Rated by 10 users (4.40)
WW Points* : 2.95
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 151
Calories from Fat 34 (23%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 28g 9%
Sodium 712mg 30%
Potassium 0mg 0%
Total Carbohydrate17g 6%
Dietary Fiber 2g 8%
Sugars 3g
Protein 13g 8%
* 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.