Creamy Ham Noodle Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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Top a rich casserole with a little crunch, and you've got a dish the whole family will love! Ingredients:
10 cups uncooked tricolor spiral pasta |
4 celery ribs, chopped |
1 medium green pepper, chopped |
1/2 cup chopped onion |
1/4 cup butter, cubed |
3 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted |
3 cups 2% milk |
1 teaspoon salt |
4 cups cubed fully cooked ham |
2 cans (8 ounces each) mushroom stems and pieces, drained |
1 cup crushed butter-flavored crackers |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat.
2. Transfer to two greased 13-in. x 9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 2 casseroles (9 servings each).
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