Vegetable Casserole Almondine

1. 1

   Cook vegetables in boiling bag as directed.

2. 2

   Cook noodles in boiling salted water to medium firm.

3. 3

   Drain.

4. 4

   Partially open bag of vegetables, drain butter sauce into a small frying pan and saute onion and celery.

5. 5

   Add cooked noodles and mixed vegetables.

6. 6

   Add tomato sauce and sour cream.

7. 7

   Pour into a 1 1/2-quart casserole dish.

8. 8

   Top with almonds.

9. 9

   (I stir a few into the mixture.)

10. 10

    Bake at 350u00b0 for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.