Pennsylvania Dutch Ham & Noodle Casserole

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.

Chicken Stroganoff

Chicken Stroganoff

Ingredients:

2 tablespoons butter

1 pound skinless, boneless chicken breast halves, cut into strips

6 ounces sliced mushrooms

1 medium onion, chopped

1 can Campbell’s Condensed Cream of Chicken Soup

1/2 cup sour cream or plain yogurt

6 ounces medium egg noodles, cooked and drained

1 tablespoon chopped fresh parsley


Directions:

Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.

Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.

Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.