Time for a throwback to classic rock-n-roll, beehive hairdos, and amazing home-cooking! Vintage Ham & Noodle Casserole’s got a taste that will really flip your lid: tender egg noodles in a creamy, herbaceous sauce packed with salty ham and fresh garden veggies. A melty, cheesy, and crunchy crouton topping ensures that Vintage Ham & Noodle Casserole has it made in the shade with a taste that is truly far out! You just can’t beat the classics when it comes to a hearty meal served at the table!
Ingredients
- 8 ounces egg noodles
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (8-ounce) container chive-and-onion-flavored cream cheese, softened
- 2/3 cup milk
- 2 cups baked glazed ham, chopped
- 1 1/2 cups fresh broccoli florets
- 1 (10-ounce) package frozen asparagus
- 6 baby carrots, chopped
- 1(8-ounce) package mozzarella cheese, shredded
- 1 (4-ounce) package cheddar cheese, shredded
- 1/2 cup seasoned croutons, crushed
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Cook the egg noodles according to package directions.
Step 3 –Lightly grease two 8-inch square baking dishes.
Step 4 –Drain the noodles.
Step 5 –Stir the soup, the cream cheese, and the milk together 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 –Evenly divide 1/2 of the ham mixture between the prepared baking dishes.
Step 8 –Combine the mozzarella and the cheddar.
Step 9 –Sprinkle 1/2 of the cheese mixture over the casseroles evenly.
Step 10 –Spoon the remaining ham mixture between the two casserole dishes, spreading it out evenly.
Step 11 –Combine the remaining cheese mixture with the crushed croutons.
Step 12 –Sprinkle the cheese and crouton mixture over the casseroles.
Step 13 –Bake the casseroles until lightly browned, about 30 minutes. You may also tent one or both of the casseroles and freeze it for up to 1 month.
Step 14 –Serve.
