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Saturday, January 16, 2010

Wednesday - Pennsylvania Dutch Ham and Noodle Casserole 1/20

found at http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=50686&SavingsCenterId=0&ref=%2fTenRecipeUnder10.aspx%3fref%3d%252fhome.aspx

Ingredients:
1 tablespoon vegetable oil
2 cup cubed cooked ham
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cup shredded extra-sharp Cheddar cheese (about 8 ounces)
5 cup extra-wide egg noodles, cooked and drained

Directions:
Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.

Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.

I served this with a side of baby carrots and light ranch dressing.

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