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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 3 |
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I created this recipe when I had leftover ham to use up. You'll find it's the perfect little casserole for any night of the week! Ingredients:
2 cups uncooked egg noodles |
1 cup cubed deli ham |
1/2 cup shredded cheddar cheese |
1/2 cup condensed cream of celery soup, undiluted |
1/3 cup 2% milk |
1 teaspoon finely chopped onion |
2 teaspoons butter, melted, divided |
1/4 teaspoon poppy seeds |
1/4 teaspoon dried oregano |
1/8 teaspoon salt |
1/8 teaspoon dried basil |
3 tablespoons dry bread crumbs |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the ham, cheese, soup, milk, onion, 1 teaspoon butter, poppy seeds and seasonings. Drain noodles; add to ham mixture.
2. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Combine bread crumbs and remaining butter; sprinkle over casserole. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 3 servings.
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