Ingredients
- 10 3/4 size
- 180 ml milk
- 170 gr noodles (hot cooked)
- 55 gr butter
- 40 gr 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
