Our Recipe Corner (January)

From the Kitchen of Donna Anderson


2 cups cooked noodles (spirals are nice)

2 1/2 cup ham, diced

1 can cream of mushroom soup (I used the reduced fat soup)

1/2 can milk

8 oz. sharp cheddar cheese, shredded

1 cup frozen peas, thawed

1 Tbsp. butter, melted

1/4 cup dry breadcrumbs

1/2 tsp. dry parsley

Place noodles and ham in a sprayed (or lightly greased) 2 1/2 quart casserole dish. In mixing bowl, stir together soup, milk, cheese, and peas. Pour over noodles. Stir together butter, parsley, and breadcrumbs. Sprinkle over casserole. Bake, uncovered for 30 minutes at 350°F until hot and bubbly. For me, leave the peas out……


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