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