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.
prep time
30 Min
cook time
30 Min
method
Bake
yield
4 servings
Ingredients
- 2 tablespoons butter
- 1/3 cup onion, diced
- 1 can condensed cream of chicken soup (10½ oz / 298 g)
- 1/2 cup milk
- 1/8 teaspoon rubbed sage
- 1/8 teaspoon black pepper
- 3 cups cooked egg noodles
- 1 1/2 cups cooked ham, diced
- 1 cup frozen mixed vegetables, cooked and drained
- 1-2 cup cheddar cheese, shredded
How To Make creamy noodle supper
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Step 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. -
Step 2Melt the butter in a large saucepan on medium heat, when hot, cook the onion until soft, stirring often.
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Step 3Stir in the soup, milk, sage, and pepper until well mixed.
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Step 4Add the cooked and drained noodles, ham, and mixed vegetables, stir together until just mixed.
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Step 5Pour mixture into the casserole. Bake for 20 minutes or until hot.
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Step 6Remove casserole from the oven, stir, then sprinkle with cheese.
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Step 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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Step 8Serve and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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