Sunday, August 28, 2011

Pennsylvania Dutch Ham & Noodle Casserole

1 tbsp. vegetable oil
2 cups cubed cooked ham
1 medium onion, chopped
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
2 cups shredded extra-sharp Cheddar cheese
8 oz. extra-wide egg noodles, cooked and drained

Heat oil in 4-qt. saucepan over medium-high heat. Add ham and onion and cook until onion is tender.
Stir soup in saucepan and heat to a boil. Reduce heat to low. Add cheese and stir until cheese is melted. Add noodles and cook until mixture is hot and bubbling.
Serving Suggestion: Serve with glazed baby carrots: steamed carrots with a touch of butter, brown sugar and cinnamon.

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