Thanks for sharing this recipe Jan!
The day my Simple and Delicious magazine arrived I made this recipe. Wanting to assure we liked the recipe first, I cut the ingredients in half. It was good, but we felt something was missing in flavor. Maybe it was because I only had Monterey Jack at the time and was missing out on the Colby. Not sure though.
Tonight we had unexpected guests and I had no idea what to feed everyone. This recipe came to mind because I had purchased a large ham just in case we liked the recipe enough to remake and freeze portions. I didn't have the Colby/Monterey Jack cheese on hand, but did have some Pepper Jack cheese. With some tweaking to your original recipe I made a wonderful casserole to please my guests and family.
Here is how I remade tonight's casserole...
1 1/2 cup Egg Noodles (I used the medium size)
1 1/2 pound - cubed fully cooked ham
8oz. can Cream of Chicken soup (undiluted)
8oz. can Cream of Mushroom soup (undiluted)
29oz. can Mixed Vegetables (drained)
8oz. can Mushrooms (drained)
8oz. package of Pepper Jack cheese (grated)
*In my area we do not have pre-shredded Pepper Jack cheese. I had to hand grate it myself. However, it's well worth it for a spicy kick.*
Salt and Pepper to taste.
Omitted the butter and milk as I felt they were not necessary this time around.
Cook the pasta according to package directions.
Mix together the ham, soups, vegetables and mushrooms.
Drain the pasta and toss to coat with the ham mixture.
Transfer to a 9x13 inch casserole baking dish.
Bake uncovered, at 350* degrees for 20-25 mins.