Pennsylvania Dutch Ham & Noodle Casserole
Ingredients:
1 tablespoon vegetable oil
2 cups cubed cooked hams
1 medium onion, chopped
1 can Campbell’s Condensed Cream of Mushroom Soup
2 cups shredded extra sharp Cheddar cheese
8 ounces extra-wide egg noodles, cooked and drained
Directions:
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 stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.
