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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Joyce Lamont's Favorite Minnesota Recipes. The tomato soup in this casserole sounds wonderful with the ham and cheese. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 green bell pepper, chopped |
1 cup sliced mushrooms |
2 cups cubed ham |
2 cups grated processed american cheese |
1 (8 ounce) package narrow egg noodles |
1 (10 3/4 ounce) can condensed tomato soup |
1 cup milk |
Directions:
1. Preheat oven to 350 degrees F.
2. Bring large pot of salted water to a boil.
3. Grease 3 quart casserole and set aside.
4. In medium saucepan, heat olive oil over medium heat.
5. Add onion; cook and stir for 3 minutes.
6. Add bell pepper and mushrooms.
7. Cook and stir for 3-4 minutes longer until vegetables are crisp-tender.
8. Remove pan from heat and let cool for 10 minutes, thin stir in ham and cheese.
9. Cook noodles in boiling water until al dente according to package directions.
10. Drain well.
11. Layer noodles and ham mixture in prepared casserole.
12. In small bowl, combine soup with milk and stir until blended.
13. Pour over food in casserole.
14. Bake for 55-65 minutes or until casserole is bubbly.
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