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Ingredients 

  • 12 ounce Wide Egg Noodles 
  • (2) 10.5 ounce cans Cream of Mushroom Soup
  • 5 ounces Cheddar, shredded (divided)
  • 5 ounce Cheddar, shredded (divided)
  • 1-1/2 cups Peas 
  • 1 cup Milk 
  • 1/2 cup Onion, diced

Directions

  1. Cook and drain egg noodles per package directions. 
  2. In a large mixing bowl, combine the cooked egg noodles with the remaining ingredients, reserving a handful of cheese for topping. Transfer mixture to a baking dish and top with the remaining cheddar cheese. 
  3. Bake in a 350°F oven for 45 minutes. 
  4. Cool slightly, serve, and enjoy!

Nutrition

Servings: 6

Calories: 459

Fat: 12.6

Carbs: 52.3

Fiber: 3.9

Protein: 33