Leftover HAM, CHEESE & NOODLE CASSEROLE
about 8 oz. uncooked wide egg noodles
about 2-3 cups chopped leftover cooked ham
1 (12 oz.) package frozen mixed vegetables, thawed (peas & carrots are good too)
1 (10.5 oz.) can condensed cream of mushroom or celery soup (can be low-fat)
NOTE: If you have 1-2 cups of leftover veggies, you could use those instead
1/2 cup sour cream (can be low-fat) or plain Greek yogurt
1/3 cup milk (any kind ~ I like unsweetened almond or cashew milk)
1 tsp. dried thyme………………………...…1/2 tsp. dried tarragon
2 tsp. fresh parsley, chopped…………...1/2 tsp. black pepper
1/2 to 1 tsp. Kosher salt (depends how salty your ham is)
2 cups shredded cheese (I like blends of white & orange best) ~ divided use
***
Cook the egg noodles according to package directions. Drain but do NOT rinse; set aside. ** Pre-heat oven to 350 °F. ** Spray a 2-1/2 qt. casserole dish with buttery non-stick cooking spray and set aside.
Put all of the ingredients (reserving 1/2 cup of the cheese) into a large bowl (including the hot, drained noodles) and stir it all up until it’s combined well. Then put it into the casserole dish. Sprinkle the rest of the cheese on top.
Cover and bake for 30-40 minutes or until heated through and the cheese is all melted and bubbly. (TIP: If you’re using foil to cover the dish or your casserole lid is close to the cheese, spray the underside with the non-stick spray, so the cheese doesn’t stick to it.)
Serves about 4 (more or less ~ depends how hungry you are, and if you're serving anything with it)