The Seasoned MomHam and Noodle Casserole
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Ingredients
Serves 8- 2 (10.5 ounce) cans condensed cream of mushroom soup, cream of chicken soup, or cream of celery soup
- Optional garnish: chopped fresh parsley or chopped fresh chives
- 1 (12 ounce) package egg noodles
- 3 cups diced cooked ham ((about 1 lb. total))
- Optional additions: 2-3 cups of veggies of your choice, such as frozen French-style green beans, frozen peas, or frozen (thawed) broccoli florets
- 1 cup milk
- 1-2 cups grated cheddar cheese
- ¼ cup sour cream or 1-2 tablespoons of Dijon mustard ((optional))
- ¼ teaspoon garlic powder ((optional))
- ¼ teaspoon onion powder ((optional))
- Kosher salt and ground black pepper, (to taste)
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Steps
- Step 1
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside. Cook the egg noodles in a large pot of well salted boiling water according to the package directions for al dente. Don't overcook the noodles, since they will continue to bake in the oven. Drain.
- Step 2
Meanwhile, whisk together the condensed soups, milk, and optional sour cream, garlic powder, and onion powder (if using) in a large bowl.
- Step 3
Stir in the drained noodles, ham, and vegetables (if using). Taste and season with salt and pepper, if desired.
- Step 4
Transfer the noodle mixture to the prepared baking dish. Cover tightly with foil. Bake until the filling is hot and bubbly, about 25-30 minutes. Remove the cover, and sprinkle the cheese on top.
- Step 5
Return the dish to the oven (uncovered) just until the cheese melts, about 5-10 more minutes. Garnish with chopped fresh herbs, if desired, and serve immediately.
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Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside. Cook the egg noodles in a large pot of well salted boiling water according to the package directions for al dente. Don't overcook the noodles, since they will continue to bake in the oven. Drain.
Source: The Seasoned Mom
