Pennsylvania Dutch Ham and Noodle Casserole

By carolync

Ingredients

• 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

Preparation

Step 1

Instructions

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.

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.