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Recipe by: tancard
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See below ingredients and instructions of the recipe
1 cn Cream of mushroom soup
10 3/4 oz. size
3/4 c Milk
1/2 c Parmesan cheese, grated
3 c Hot cooked noodles
4 tb Butter
In a large saucepan stir soup until smooth. Blend in milk and cheese.
Heat; stir now and then. Just before servings, toss hot noodles with
butter. Combine with soup mixture. Serve with additional cheese. Randy
Rigg
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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