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Creamy Ham Casseroles

Source of Recipe


Southern Living



List of Ingredients



• 8 ounces uncooked egg noodles
  
• 1 (10¾-ounce) can cream of mushroom soup, undiluted
  
• 1 (8-ounce) container chive-and-onion flavored cream cheese, softened
  
• 2/3 cup milk
  
• 2 cups chopped baked glazed ham
  
• 1½ cups fresh broccoli flowerets
  
• 1 (10-ounce) package frozen asparagus, thawed
  
• 6 baby carrots, chopped
  
• 1 (8-ounce) package shredded mozzarella cheese
  
• 1 (4-ounce) package shredded Cheddar cheese
  
• ½ cup crushed seasoned croutons
  






Instructions



1. Cook pasta according to package directions; drain.
   
   
2. Stir together soup, cream cheese, and milk in a large bowl. Stir in pasta, ham, and next 3 ingredients. Spoon half of ham mixture into 2 lightly greased 8-inch square baking dishes.
   
   
3. Combine shredded cheeses. Sprinkle half of cheese mixture over casseroles. Spoon remaining ham mixture over cheeses.
   
   
4. Combine remaining cheese mixture with crushed croutons. Sprinkle over casseroles. Wrap one casserole in heavy-duty aluminum foil, and freeze up to 1 month.
   
   
5. Bake remaining casserole at 400° for 30 minutes, or until lightly browned.
   
   Yield: 4 servings per casserole
   
   
   NOTE:
   Thaw frozen casserole in refrigerator overnight. Bake at 400° for 35 to 40 minutes.