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Veggie Noodle Ham Casserole

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 1 package (12 ounces) wide egg noddles
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1-1/2 cups milk
  • 2 cups frozen corn, thawed
  • 1-1/2 cups frozen California-blend vegetables, thawed
  • 1-1/2 cups cubed fully cooked ham
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese, divided

Details

Servings 8
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Cook pasta according to package direction drain. In a large bowl, combine soups and milk stir in the noodles, corn, vegetables, ham,parsley, pepper, salt and 3/4 cup of cheese.

Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncovered sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

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