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Ingredients
- 1-1/2 pounds uncooked egg noodles
- 3 pounds cubed fully cooked ham
- 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 4 cups frozen cut green beans, thawed
- 1 cup 2% milk
- 1/4 cup butter, melted
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Preparation
Step 1
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to two greased 13-in. x 9-in. baking dishes.
Drizzle each with butter; sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 2 casseroles (8 servings each).