- 1 tablespoon vegetable oil
- 2 cups cubed cooked ham
- 1 medium onion, chopped
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 2 cups shredded extra-sharp Cheddar cheese
- 5 cups 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 cook and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.
04/02/2017
recipepes.com
campbell's® pennsylvania dutch ham and noodle casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
