Pennsylvania Dutch Ham & Noodle Casserole

1 Tbls vegetable oil
2 cups cubed cooked ham
1 each medium onion, chopped
1 can Cream of Mushroom Soup
2 cups shredded extra sharp Cheddar cheese
2/3 package (12 ounce package) extra wide egg noodles cooked, drained

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.

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