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Veggie Noodle Ham Casserole Recipe

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This saucy main dish is really quite versatile. Without the ham, it can be a vegetarian entree or a hearty side dish.—Judy Moody, Wheatley, Ontario

This recipe is:

Healthy

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8-10 Servings
Prep: 15 min. Bake: 50 min.

Ingredients

1 package (12 ounces) wide egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/2 cups milk
2 cups frozen corn, thawed
1-1/2 cups frozen California-blend vegetables, thawed
1-1/2 cups cubed fully cooked ham
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese, divided

Directions

Cook pasta according to package directions; drain. In a large bowl, combine soups and milk; stir in the noodles, corn, vegetables, ham, parsley, pepper, salt and 3/4 cup of cheese.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8-10 servings.

Veggie Noodle Ham Casserole published in Casserole Cookbook , p89

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