creamy noodle supper
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. This is easy to put together and is tasty, well liked by my Thai family as well.
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yield
4 servings
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For creamy noodle supper
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2 Tbspbutter
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1/3 conion, diced
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1 cancondensed cream of chicken soup (10½ oz / 298 g)
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1/2 cmilk
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1/8 tsprubbed sage
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1/8 tspblack pepper
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3 ccooked egg noodles
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1 1/2 ccooked ham, diced
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1 cfrozen mixed vegetables, cooked and drained
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1-2 ccheddar cheese, shredded
How To Make creamy noodle supper
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1Start cooking the noodles and mixed vegetables. Preheat your oven to 180 C (350 F), and get out a 1 1/2 quart casserole. Drain the noodles and veggies when they are ready. -
2Melt the butter in a large saucepan on medium heat, when hot, cook the onion until soft, stirring often.
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3Stir in the soup, milk, sage, and pepper until well mixed.
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4Add the cooked and drained noodles, ham, and mixed vegetables, stir together until just mixed.
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5Pour mixture into the casserole. Bake for 20 minutes or until hot.
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6Remove casserole from the oven, stir, then sprinkle with cheese.
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7Place casserole back in the oven and bake for another 5-10 minutes or until the cheese is browned to your liking.
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8Serve and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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