Creamy Ham Casseroles
|Uncooked medium egg noodles||4 1⁄2 Cup (72 tbs)|
|Fresh broccoli florets||2 Cup (32 tbs)|
|Fat free milk||1 Cup (16 tbs)|
|Condensed reduced fat reduced sodium cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Shredded reduced fat cheddar cheese||8 Ounce, divided (2 Cups)|
|Light cream cheese with chives and onion||6 Ounce, softened (1 Tub)|
|Chopped lean ham||2 Cup (32 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Fat free herb flavored croutons||1 Cup (16 tbs), crushed|
1. Preheat oven to 350°.
2. Cook noodles in 2 quarts boiling water for 2 minutes. Add broccoli,- cook an additional 3 minutes. Drain.
3. Combine milk, soup, 1 cup Cheddar cheese,and cream cheese in a large bowl,- stir well with a whisk. Add noodle mixture, ham, and carrot, and stir mixture well. Divide noodle mixture evenly between 2 (8-inch) square baking dishes coated with cooking spray.
4. Combine remaining 1 cup Cheddar cheese and crouton crumbs, toss well. Sprinkle evenly over each casserole. Bake at 350° for 30 minutes or until thoroughly heated.