A cheesy and satisfying casserole for leftover Easter Ham! Round out with a green vegetable and milk!
2 cups cooked egg noodles
1 cup cooked ham, diced
1/2 cup cheddar cheese, shredded
1 can (10.75 ounce) condensed cream of mushroom soup
3/4 cup low fat milk (fill soup can 1/2 full)
1. Preheat oven to 375 degrees.
2. Combine all ingredients in a large mixing bowl. Pour mixture into a 9X9- inch pan or
a 2 1/2 to 3 quart casserole dish that has been lightly coated with cooking spray.
3. Bake for 25 to 30 minutes or until hot and bubbly.
This casserole can be cooked in the microwave. Use a microwave-safe dish. Cover and
microwave on medium power (50%) for 8-9 minutes; stir. Microwave uncovered on
medium until hot and bubbly, 3 to 4 minutes more.
Variations: Add any of the following – peas and carrots, leftover vegetables, onions, zucchini or peppers.
Nutrition Facts: One 1 cup serving provides 310 calories, 14g total fat, 60mg cholesterol,
1180mg sodium, 29g total carbohydrate
5 cups carrots, grated
1/2 cup raisins or dried cranberries
1 cup pineapple chunks, packed in their own juice, drained
2 tablespoons white or apple cider vinegar
1 tablespoon brown sugar
1/4 teaspoon cinnamon
In a bowl, mix together grated carrots and raisins; set aside.
In a blender, puree pineapple, vinegar, sugar, and cinnamon
until smooth. Pour over carrot mixture; mix well. Chill for 30
minutes and serve. Makes 12 (1/2 cup) servings.
• Use 1/4 teaspoon crushed oregano instead of the cinnamon.
• Purchase a larger can of pineapple and add pineapple
chunks to the salad with the raisins.
• If no blender is available to make the dressing, try yogurt or
reduced-fat mayonnaise for dressing instead. Or mix 1 cup of
the juice from the pineapple with the cinnamon, vinegar, and
brown sugar to make the dressing — then add the pineapple
chunks to the salad.
• Raw carrots are often better accepted by picky eaters than cooked carrots.
This salad is a good source of fiber as well as being a fun change from
green salad with a meal.