Rich and Cheesy Ham and Asparagus Noodle Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Whipped this up yesterday and it turned out so good I thought I'd share! A great way to use up that leftover Christmas or Easter ham lurking in the freezer! Easy to make, and sinfully delicious if I do say so myself! Enjoy! :) Ingredients:
1.5 (10 3/4 ounce) cans cream of mushroom soup |
1 1/4 cups sour cream |
1/3 cup milk |
2 cups shredded kraft italian cheese blend (8 oz. package) |
3 cups cooked ham, cubed bite-sized |
1 (4 1/2 ounce) jar green giant sliced mushrooms, drained |
1 teaspoon instant minced onion |
fresh coarse ground black pepper, to taste |
1 1/2 cups raw asparagus, cut into 1-inch pieces |
3 cups uncooked wide or dumpling egg noodles |
1 1/2-2 cups finely crushed ruffles potato chips |
Directions:
1. In large bowl, mix together well the first 4 ingredients.
2. Gently fold in rest of ingredients except noodles and potato chips.
3. Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
4. Fold in noodles.
5. Pour/spoon into lightly greased 13x9 baking dish.
6. Top with crushed potato chips.
7. Bake in 350 oven for 35 minutes til bubbly!
8. *Do not precook asparagus.
9. **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.
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