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Chicken Noodle Soup Casserole - Thailand 1 Dollar Meals
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–+ servings

Chicken Noodle Soup Casserole

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 :)
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • chicken noodle soup, homemade, leftover
  • peas, leftover
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 cup milk
  • 1-2 cups Parmesan cheese, shredded

Instructions
 

  • Preheat your oven to 180 C (350 F).
  • 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.
  • 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.
  • Pour the roux into the baking dish and mix with the soup and peas. Top with Parmesan cheese as you desire.
  • Bake for 30 minutes, serve and enjoy.

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.