Veggie Noodle Ham Casserole

 

This saucy main dish is really quite versatile. Without the ham, it can be a vegetarian entree or a hearty side dish.

Veggie Noodle Ham Casserole

Yield: 8-10 servings

Ingredients:

• 1 package (12 ounces) wide egg noodles
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
• 1-1/2 cups milk
• 2 cups frozen corn, thawed
• 1-1/2 cups frozen California-blend vegetables, thawed
• 1-1/2 cups cubed fully cooked ham
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

1. Preheat oven to 350°. Cook pasta according to package directions; drain. In a large bowl, combine soups and milk; stir in the noodles, corn, vegetables, ham, parsley, pepper, salt and 3/4 cup of cheese.
2. Transfer to a greased 13x9-in. baking dish. Cover and bake 45 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes or until bubbly and cheese is melted.

Share this post