Are you looking for a comforting casserole that your family is bound to love? Look no further, sweetheart. This Pennsylvania Dutch ham and noodle casserole is just what the doctor ordered. You are really going to enjoy this meal. Like my friends over at Recipe Lion say, this meal is sure to be your new favorite!
I can recall telling some of my new friends that I never seem to have time to get wholesome dinners on the table on certain days and they opened my eyes up to the wonderful world of casseroles. I hope you enjoy this delicious Pennsylvania Dutch ham and noodle casserole as much as my family and I did.
Ingredients
1 tablespoon Wesson vegetable oil
2 cups 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 cups shredded Kraft extra-sharp Cheddar cheese (about 8 ounces)
5 cups extra-wide Barilla egg noodles, cooked and drained
Instructions
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.
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Quick Tip: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve vanilla yogurt with fresh blueberries.