About
Time for a throwback to classic rock-n-roll, beehive hairdos, and amazing home-cooking! Vintage Ham & Noodle Casserole's got a taste that will really flip your lid: tender egg noodles in a creamy, herbaceous sauce packed with salty ham and fresh garden veggies. A melty, cheesy, and crunchy crouton topping ensures that Vintage Ham & Noodle Casserole has it made in the shade with a taste that is truly far out! You just can't beat the classics when it comes to a hearty meal served at the table!
Ingredients
- 8 ounces egg noodles
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (8-ounce) container chive-and-onion-flavored cream cheese, softened
- 2/3 cup milk
- 2 cups baked glazed ham, chopped
- 1 1/2 cups fresh broccoli florets
- 1 (10-ounce) package frozen asparagus
- 6 baby carrots, chopped
- 1(8-ounce) package mozzarella cheese, shredded
- 1 (4-ounce) package cheddar cheese, shredded
- 1/2 cup seasoned croutons, crushed
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Cook the egg noodles according to package directions.
Step 3 -Lightly grease two 8-inch square baking dishes.
Step 4 -Drain the noodles.
Step 5 -Stir the soup, the cream cheese, and the milk together in a large bowl.
Step 6 -Stir the cooked pasta, the ham, the broccoli, the asparagus, and the carrots into the soup mixture.
Step 7 -Evenly divide 1/2 of the ham mixture between the prepared baking dishes.
Step 8 -Combine the mozzarella and the cheddar.
Step 9 -Sprinkle 1/2 of the cheese mixture over the casseroles evenly.
Step 10 -Spoon the remaining ham mixture between the two casserole dishes, spreading it out evenly.
Step 11 -Combine the remaining cheese mixture with the crushed croutons.
Step 12 -Sprinkle the cheese and crouton mixture over the casseroles.
Step 13 -Bake the casseroles until lightly browned, about 30 minutes. You may also tent one or both of the casseroles and freeze it for up to 1 month.
Step 14 -Serve.
