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Creamy Ham Casseroles

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  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)
  Cooking spray 1
  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.

Recipe Summary

Main Dish

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