Pennsylvania Dutch Ham and Noodle Casserole
This Pennsylvania Dutch Ham and Noodle Casserole is a quick and easy meal that is just as comforting as any slow-cooked dish. This is one of the few leftover ham recipes that is more substantial than a simple sandwich but takes about the same time and preparation. The best part of this casserole is the sauce, which contains cream of mushroom soup, Cheddar cheese and onion for a creamy, cheesy sauce that blends perfectly with ham. This would be a nice casserole to make after a busy day of holiday cooking because it is simple but doesn't skimp on taste.
Preparation Time10 min
Cooking Time15 min
- 1 tablespoon vegetable oil
- 2 cups cubed cooked ham
- 1 medium onion, chopped
- 1 can Campbell's Condensed Cream of Mushroom soup (Regular or 98% Fat-Free)
- 2 cups shredded extra-sharp Cheddar cheese
- 5 cups extra-wide egg noodles, cooked and drained
Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.