Creamy Ham Casseroles Recipe
Ingredients
| 4 1/2 cups uncooked medium egg noodles | ||
| Broccoli florets | 2 Cup (16 tbs) | |
| 1 cup fat-free milk | ||
| Condensed cream of mushroom soup | 1 Can (10oz), undiluted | |
| Shredded Cheddar cheese | 2 Cup (16 tbs), divided | |
| 1 (6-ounce) tub light cream cheese with chives and onion, softened | ||
| Lean ham | 2 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), chopped | |
| Cooking spray | ||
| 1 cup fat-free herb-flavored croutons, crushed | ||
Directions
1. Preheat oven to 350°.
2. Cook noodles in 2 quarts boiling water for 2 minutes. Add broccoli,- cook an additional 3 minutes. Drain.
3. Combine milk, soup, 1 cup Cheddar cheese,and cream cheese in a large bowl,- stir well with a whisk. Add noodle mixture, ham, and carrot, and stir mixture well. Divide noodle mixture evenly between 2 (8-inch) square baking dishes coated with cooking spray.
4. Combine remaining 1 cup Cheddar cheese and crouton crumbs, toss well. Sprinkle evenly over each casserole. Bake at 350° for 30 minutes or until thoroughly heated.
2. Cook noodles in 2 quarts boiling water for 2 minutes. Add broccoli,- cook an additional 3 minutes. Drain.
3. Combine milk, soup, 1 cup Cheddar cheese,and cream cheese in a large bowl,- stir well with a whisk. Add noodle mixture, ham, and carrot, and stir mixture well. Divide noodle mixture evenly between 2 (8-inch) square baking dishes coated with cooking spray.
4. Combine remaining 1 cup Cheddar cheese and crouton crumbs, toss well. Sprinkle evenly over each casserole. Bake at 350° for 30 minutes or until thoroughly heated.
Chef
