Chicken Noodle Soup Casserole
Chicken Noodle Soup Casserole
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This comes from a good friend and is perfect way to use leftover chicken noodle soup and vegetables. On my to cook list after I make a pot of homemade soup 🙂
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Chicken Noodle Soup Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and is perfect way to use leftover chicken noodle soup and vegetables. On my to cook list after I make a pot of homemade soup 🙂
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F).
  2. If the soup is really soupy, remove some of the broth. This recipe is assuming you have a good amount of homemade soup left over. Add the soup and the peas to a casserole dish or a 9x13 baking dish or even a 7x11 baking dish if you have less soup.
  3. Make your roux by melting the butter in a sauce pan then whisking in the flour, cook, while whisking, until it starts to turn a golden brown, then slowly whisk in the milk. Whisk until the roux is smooth.
  4. Pour the roux into the baking dish and mix with the soup and peas. Top with Parmesan cheese as you desire.
  5. Bake for 30 minutes, serve and enjoy.
Recipe Notes

Low cost as the soup and peas are paid for.

Variants: 1. Use peas and carrots in place of just peas.

Provided by good friend, Michelle (Percey) Butman and her original recipe is here.
United States.

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