Ingredients Jump to Instructions ↓

  1. 1 package (12 ounces) wide egg noodles 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted 1-1/2 cups milk 2 cups frozen corn, thawed 1-1/2 cups frozen California-blend vegetables, thawed 1-1/2 cups cubed fully cooked ham 2 tablespoons minced fresh parsley 1/2 teaspoon pepper 1/4 teaspoon salt 1 cup (4 ounces) shredded cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions; drain. In a large bowl, combine soups and milk; stir in the noodles, corn, vegetables, ham, parsley, pepper, salt and 3/4 cup of cheese. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8-10 servings.


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