Wednesday, February 17, 2010

Pennsylvania Dutch Ham & Noodle Casserole

The Menu:
Pennsylvania Dutch Ham & Noodle Casserole

The Original Recipe:
I found this on, too. It was really good!! The boys chowed this one down, too! I think next time I might make my own "cream of" soup, but for a quick supper, this was easy! Of course, I didn't have wide egg noodles, so I used spirals. I cooked them with some of the onion, and the ham bone from my ham steak I used, to add flavor to the noodles.

Pennsylvania Dutch Ham & Noodle Casserole

From: Campbell's Kitchen

Prep: 10 minutes

Cook: 15 minutes

Serves: 4

Sure to become a family favorite, this quick cooking casserole combines cubed cooked ham, noodles and tender onions blended with a creamy cheesy sauce.


1 tablespoon vegetable oil

2 cup cubed cooked ham

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

2 cup shredded extra-sharp Cheddar cheese (about 8 ounces)

5 cup extra-wide egg noodles, cooked and 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.

Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve vanilla yogurt with fresh blueberries.

Nutritional Values per Serving

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: : Calories 654, Total Fat 33g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1801mg, Total Carbohydrate 49g, Dietary Fiber 3g, Protein 39g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV


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