Ham and Noodle Casserole

Notes: Originally from Barbara Steppel, with modifications by Debra Steppel. Easy to make ahead and refrigerate up to a day ahead, then just preheat the oven and pop the casserole in about an hour before serving. Can substitute jarred Alfredo sauce for the mushroom soup/milk combo, but that makes it saltier, so the original is better.

Ingredients

8 oz. pasta (farfalle, rotini, or egg noodles work well) or leftover cooked pasta

~ 1.5-2 cups chopped cooked ham (or diced turkey ham)

1 cup + 4 oz. shredded cheese (American, cheddar, 4-cheese blend, or any melting cheese.)

8 oz. button mushrooms

~ 1 lb. leftover cooked green vegetable (green beans, asparagus, or broccoli)

1 can cream of mushroom soup (condensed)

1/2 cup milk

Grated parmesan cheese for serving

Mise en Place

1. Cook noodles; drain and set aside.

2. Cook veggies; drain and set aside.

3. Wash and chop mushrooms and set aside.

4. Open can of soup. Pour into a medium bowl. Add milk. Whisk until blended. Set aside.

5. Combine ham chunks with 1 cup cheese.

6. Butter a 9"x13" casserole dish.

Directions

1. Preheat oven to 375.

2. Place 1/2 of noodles, 1/2 of veggies, and 1/2 of mushrooms in buttered casserole dish.

3. Sprinkle ham/cheese mixture over noodles, veggies, and mushrooms.

4. Pour 1/2 of soup mixture over noodles, veggies, mushrooms, ham, and cheese.

5. Repeat layers. Sprinkle with remaining cheese.

6. Bake uncovered at 375 for 30 min. if warm/room temp; 40-45 min. if prepped in advance and refrigerated.

7. Remove from the oven when the cheese topping is golden brown. Allow 5-10 minutes for the liquids to set between removing from the oven and serving. Serve with grated Parmesan cheese.