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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Ham and Cheese Casseroles Recipe

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This recipe for Ham and Cheese Casseroles is from Edgerton Pioneer Days 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb egg noodles, uncooked
3 lb ham, cooked and cubed
4 cans (10 3/4 oz.) condensed cream of chicken soup, undiluted
4 c frozen cut green beans, thawed
1 c milk
1/4 c butter, melted
2 c Colby-Monterey Jack cheese, shredded
Directions:
Directions:
Cook pasta according to directions on package. Meanwhile, In a large bowl, combine the ham, soup, beans and milk. Drain the pasta, pour over the ham mixture and toss to coat. Transfer to two greased 9x13x2 inch baking dish.
Drizzle each with butter; sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole uncovered, at 350º for 25-30 minutes or until heated through.
Thaw frozen casserole in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350º for 40-45 minutes or until heated through.

 

 

 

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