2 cup Shredded four cheese, (8 oz) Country casserole blend divided
2 can Cream of mushroom soup, (10 3/4 oz), undiluted
1 cup Milk
1/2 cup Mayonnaise
1/4 cup Lemon juice
1/2 tsp Salt
1/2 tsp Pepper
1 package Egg noodles, (16 ozs) cooked
1 package Frozen broccoli, cauliflower (16 oz) and carrot mix thawed
1 package Frozen whole kernel corn, (10 oz), thawed
4 Green onions, sliced
1 package Sliced almonds, Optional, (2 oz)
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Recipe by: Southern Living
Whisk together 1 cup cheese, mushroom soup, and next 5 ingredients in a large bowl; stir in noodles and next 3 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Bake at 350 degrees for 30 minutes; add remaining 1 cup cheese and, if desired, sliced almonds. Bake 5 more minutes.
Formatted for you by: Bill Webster Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep 11, 1997
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