It’s time to get retro! Throw on some bell bottoms, put a classic album on, and get ready for some dinnertime delights that are a refreshing blast from the past. Vintage Casserole has the classic tender egg noodle base, the equally classic creamy and tangy cheese sauce, the unquestionable classic crunchy crouton topping… actually, it’s just classic stuff all the way down! Especially the ham. Can’t argue with ham. Vintage Casserole is bringing the old favorites back into style, and your tastebuds are going to be all about it!
Ingredients
- 8 ounces egg noodles
- 1 (10.75-ounce) can cream of mushroom soup, undiluted
- 1 (8-ounce) container chive-and-onion-flavored cream cheese, softened
- 2/3 cup milk
- 2 cups glazed ham, cooked
- 1 1/2 cups fresh broccoli flowerets
- 1 (10-ounce) package frozen asparagus, thawed
- 6 baby carrots, chopped
- 1 (8-ounce) package mozzarella cheese, shredded
- 1 (4-ounce) package cheddar cheese, shredded
- 1/2 cup seasoned croutons
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Cook the pasta to al dente according to the package directions.
Step 3 –Lightly grease two 8-inch baking dishes.
Step 4 –Drain the pasta.
Step 5 –Stir the soup, the cream cheese, and the milk in a large bowl.
Step 6 –Stir the cooked pasta, the ham, the broccoli, the asparagus, and the carrots into the soup mixture.
Step 7 –Spoon 1/2 of the ham mixture evenly between the two prepared baking dishes (each dish should have 1/4 of the ham mixture).
Step 8 –Combine the mozzarella cheese and the cheddar cheese in a bowl.
Step 9 –Evenly sprinkle 1/2 of the cheese mixture over the ham mixture in the baking dishes.
Step 10 –Spoon the remaining ham mixture evenly over the cheese layers in the baking dishes.
Step 11 –Combine the croutons and the remaining cheese mixture.
Step 12 –Sprinkle the topping mixture evenly over the casseroles.
Step 13 –Bake the casseroles until lightly browned, about 30 minutes.
Step 14 –Serve.
