Rich And Cheesy Ham And Asparagus Noodle Casserole - cooking recipe

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

Preparation

In large bowl, mix together well the first 4 ingredients.
Gently fold in rest of ingredients except noodles and potato chips.
Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
Fold in noodles.
Pour/spoon into lightly greased 13x9 baking dish.
Top with crushed potato chips.
Bake in 350 oven for 35 minutes til bubbly!
*Do not precook asparagus.
**Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.