"I felt so proud when I created this recipe, which my husband loved! Leftover ham, convenient cooking creme and garlic-herb seasoning make this pasta toss so delicious. —Betsy Howard, Saint Louis, Missouri..."
INGREDIENTS
•
8 ounces uncooked wide egg noodles
•
3 cups cubed fully cooked ham
•
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
•
1 carton (10 ounces) Philadelphia original cooking creme
•
1 cup 2% milk
•
1/2 teaspoon garlic-herb seasoning blend
•
1/4 teaspoon pepper
•
2 cups (8 ounces) shredded Monterey Jack cheese