This kind of came together after a holiday dinner that left lots of ingredients left over. You can also use leftover chicken, beef or turkey for the meat.
Ingredients
- 4 cups uncooked egg noodles
- 1 package frozen mixed peas and carrots , 10 ounce
- 1 small onion , minced
- 2 cups cooked ham , diced
- 1 can condensed cream of mushroom soup , 10.75 ounce
- 0.5 cups milk
- salt and pepper to taste
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add egg noodles, and cook for 8 to 10 minutes, or until done; drain.
-
2
Layer noodles, mixed peas and carrots, onions, and ham in prepared baking dish. Mix together soup and milk, then pour mixture over casserole. Season with salt and pepper, then press with the back of a fork to help soup mixture seep through casserole layers.
-
3
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly and hot.
Nutrition Facts
Per serving
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