Monday, August 24, 2015

Creamy Ham and Cheese Casserole

Creamy Ham and Cheese Casserole
4 Servings

8 oz. uncooked wide egg noodles
3 cups cubed fully cooked ham
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
1 carton (10 oz.) Philadelphia Cooking Crème, original flavor
1 cup 2% milk
½ tsp. garlic-herb seasoning blend
¼ tsp. pepper
2 cups (8 oz.) shredded Monterey Jack cheese

1.       Cook noodles according to package directions. Meanwhile, combine the ham, soup, cooking crème, milk and seasonings in a large bowl.
2.       Drain noodles and add to ham mixture; mix well. Transfer to a 13x9 inch baking dish coated with cooking spray; sprinkle with cheese.

3.       Back dish, uncovered, at 350F for 20-25 minutes or until heated through.

(If you cannot find the cooking creme, you can mix one container cream cheese spread with 2 tbsp milk as a substitute.)

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