Ingredients
- 10 3/4 size
- 3/4 c milk
- 3 c noodles (hot cooked)
- 4 tb butter
- 1/2 c parmesan cheese
- 1 package cream of mushroom soup
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
