cheesy ham casserole
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This makes 2 casseroles that will serve 4 people each. Since I don't like asparagus, I add more broccoli or carrots, or put cauliflower in its place. All are equally good.
yield
8 serving(s)
method
Bake
Ingredients For cheesy ham casserole
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8 ozegg noodles, uncooked
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10 3/4 ozcream of mushroom soup, undiluted
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8 ozchive and onion cream cheese, softened
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2/3 cmilk
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2 cbaked glazed ham, chopped
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1 1/2 cbroccoli florets
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10 ozfrozen asparagus spears, thawed (i omit)
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6baby carrots, chopped
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8 ozshredded mozzarella
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4 ozshredded cheddar
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1/2 ccrushed seasoned croutons
How To Make cheesy ham casserole
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1Stir together soup, cream chees and milk. stir in pasta, ham and veggies. Spoon evenly into 2 lightly greased 8" square casseroles (or you can do what I do and just stick it in a 9x13 unless I plan to freeze one to cook later). Combine cheese, sprinkle half over casserole. Combine remaining cheese with croutons and sprinkle over casserole.
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2Wrap one in heavy duty foil and freeze up to 1 month. Thaw frozen casserole in fridge overnight, then bake at 400 degrees 35-40 min. The casserole you didn't freeze, and plan to cook immediately: Bake at 400 degrees for 30 min or until lightly browned.
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