cheesy ham casserole
This makes 2 casseroles that will serve 4 people each. Since I don't like asparagus, I add more broccoli or carrots, or put cauliflower in its place. All are equally good.
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prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 8 ounces egg noodles, uncooked
- 10 3/4 ounces cream of mushroom soup, undiluted
- 8 ounces chive and onion cream cheese, softened
- 2/3 cup milk
- 2 cups baked glazed ham, chopped
- 1 1/2 cups broccoli florets
- 10 ounces frozen asparagus spears, thawed (i omit)
- 6 - baby carrots, chopped
- 8 ounces shredded mozzarella
- 4 ounces shredded cheddar
- 1/2 cup crushed seasoned croutons
How To Make cheesy ham casserole
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Step 1Stir together soup, cream chees and milk. stir in pasta, ham and veggies. Spoon evenly into 2 lightly greased 8" square casseroles (or you can do what I do and just stick it in a 9x13 unless I plan to freeze one to cook later). Combine cheese, sprinkle half over casserole. Combine remaining cheese with croutons and sprinkle over casserole.
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Step 2Wrap one in heavy duty foil and freeze up to 1 month. Thaw frozen casserole in fridge overnight, then bake at 400 degrees 35-40 min. The casserole you didn't freeze, and plan to cook immediately: Bake at 400 degrees for 30 min or until lightly browned.
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