Creamy Ham Noodle Casserole

By á-24734

This will feed a large crowd if you bake both casseroles.

Ingredients

• 10 Cups Tricolor Spiral Pasta, uncooked
• 4 Celery Ribs, chopped
• 1 Medium Green Pepper, chopped
• 1/2 Cup Chopped Onion
• 1/4 Cup Butter, cubed
• 3 Cans (10 3/4 oz. each) Cheddar Cheese Soup, undiluted
• 3 Cups Milk
• 1 tsp. Salt
• 4 Cups Fully Cooked Ham, cubed
• 2 Cans (8 oz. each) Mushrooms, stems and pieces, drained
• 1 Cup Butter Flavored Crackers, crushed

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onions in butter until tender. Stir in soup, milk and salt. In a very large bowl combine the soup mixture, ham and mushrooms. Drain pasta and add to soup mixture and toss to coat. Transfer to 2 greased 9 x 13 inch baking dishes. Top with cracker crumbs. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown. If you like bake one casserole and freeze the other covered for up to 3 months. To use frozen casserole, thaw in refrigerator overnight. Remove from refrigerator for 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-55 minutes or until heated through,