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Creamy Ham & Cheese Casserole

 Creamy Ham & Cheese Casserole
I felt so proud when I created this recipe, which my husband loved! Leftover ham, convenient cooking creme and garlic-herb seasoning make this pasta toss so delicious. —Betsy Howard, Saint Louis, Missouri
4 ServingsPrep: 15 min. Bake: 20 min.


  • 8 ounces uncooked wide egg noodles
  • 3 cups cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 carton (10 ounces) Philadelphia original cooking creme
  • 1 cup 2% milk
  • 1/2 teaspoon garlic-herb seasoning blend
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded Monterey Jack cheese


  • Cook noodles according to package directions. Meanwhile, combine the
  • ham, soup, cooking creme, milk and seasonings in a large bowl.
  • Drain noodles and add to ham mixture; mix well. Transfer to a 13-in.
  • x 9-in. baking dish coated with cooking spray; sprinkle with cheese.
  • Bake, uncovered, at 350° for 20-25 minutes or until heated
  • through. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.