Yield
4 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Melt margarine in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add milk and soup. Cook 3 minutes; stir constantly with a whisk. Combine soup mixture, noodles, and next 6 ingredients (noodles through pimiento) in a 2-quart casserole. Combine breadcrumbs and cheese; sprinkle on top. Bake at 450° 15 minutes or until bubbly.

Ratings & Reviews

Comfort Food - Family Favorite

emrick14
October 06, 2016
I've made this for years- kids are grown but my husband still requests it! Very yummy on a cold day. BTW, I've always sought out a better quality canned mushroom soup to make this. I read the labels carefully as my husband is sensitive to soy. It's amazing how soups can differ in ingredients and additives.

incremona's Review

sierraskyesmom
January 16, 2012
I liked this recipe and will make it again. I used cream of chicken soup instead of cream of mushroom. I also omitted the pimento. A very easy, tasty recipe

sierraskyesmom's Review

loonchick
August 27, 2010
I've made this a few times. It's really easy and I can throw it together fairly quickly. The lemon really brightens it up. My 7 year old is eating it, if that tells you anything! LOL

emrick14's Review

incremona
January 05, 2009
I agree this was bland. I even read all the suggestions and incorporated the ideas for lemon pepper, garlic, and thyme. I think maybe I should have skipped the healthy choice soup even if it made it less "light" because in my experience those soups don't do much more than give a dish a texture like creamy soup, not taste. I wouldn't make this again.