Ham and Noodle Casserole
Egg noodles layered with cooked ham, cheddar and cream of chicken soup thinned with milk, dotted with butter and baked under foil. Serves 4.
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Ingredients
- 8 ounces egg noodles
- 1 1/2 cups cooked ham chopped
- 1 cup cheddar cheese shredded
- 1 can condensed cream of chicken soup 10 1/2 ounces, undiluted
- 1/2 cup milk low-fat
- 1 tablespoon butter for dotting the top, plus a little to butter the dish
Instructions
- Heat the oven to 375°F and butter a 2-quart casserole dish.
- Cook the egg noodles according to the package directions, just until al dente, and drain.
- Toss the ham and cheese together in one bowl. In a small bowl, stir the soup and milk together.
- Spread half of the noodles in the dish. Sprinkle half of the ham and cheese over them, then spoon half of the soup mixture over the ham layer. Repeat with the rest of the noodles, ham and cheese, and soup mixture.
- Dot the top with the butter and cover the dish loosely with foil.
- Bake at 375°F for 30 minutes, until it is hot and bubbly and the center reaches 165°F. Serve hot.
Notes
Cook the noodles just until al dente and keep the dish covered while it bakes. The ham, soup and cheese are salty, so add salt only after tasting. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 523kcalCarbohydrates: 50.2gProtein: 26.1gFat: 24gSodium: 1161mgFiber: 2.6gSugar: 3.7g