Pennsylvania Dutch Ham & Noodle Casserole - cooking recipe

Ingredients
    1 tablespoon vegetable oil
    2 cups cubed ham
    1 medium onion, chopped (about 1/2 cup)
    1 (10 3/4 ounce) can condensed cream of mushroom soup
    2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
    5 cups extra-wide egg noodles, cooked and drained
Preparation
    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.
    RECIPE TIPS:
    Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve vanilla yogurt with fresh blueberries.

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