Ham Casserole
from
RandomThoughts
1 lb noodles (I usually use bowtie pasta but egg noodles are good too).
2/3 lb ham, cubed
1 cup mayonnaise
2 cans cream of mushroom soup
1 cup milk
8 oz. Fontina or Gouda cheese, grated.
Preheat oven to 425F.
In pot of boiling water, cook noodles to al dente, drain and set aside.
In saucepan, heat soup and milk until warm. Add 1 1/2 cups of cheese, stir until
the cheese is mixed in but not totally melted. Add mayonnaise and ham, mix well.
Stir in noodles.
Place in greased 3 quart ovenproof casserole dish, sprinkle remaining cheese
over top. Bake for 20 min.
Sometimes I add 8 oz. frozen
peas, adding them to the pasta for the last two minutes of boiling and then
stirring them with the pasta into the soup mixture before baking.
Serves 6
