“This kind of came together after a holiday dinner that left lots of ingredients left over. You can also use leftover chicken, beef or turkey for the meat.” - by Lenn
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add egg noodles, and cook for 8 to 10 minutes, or until done; drain.
- Layer noodles, mixed peas and carrots, onions, and ham in prepared baking dish. Mix together soup and milk, then pour mixture over casserole. Season with salt and pepper, then press with the back of a fork to help soup mixture seep through casserole layers.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly and hot.
Nutrition
Amount Per Serving (6 total)
- Calories
- 239 cal
- 12%
- Fat
- 8.8 g
- 14%
- Carbs
- 28.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"My family loved it! I tweeked it just a bit since I didn't have any cream of mushroom soup. I substituted cream of celery & cream of chicken, since I was making alot! Also added onion salt instead..." See more of regular salt and topped it with shredded cheese. I will definately keep this one in my books!!!!"
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