8 oz. wide egg noodles, cooked and drained
1/2 cup onion, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped (I also like red or yellow peppers)
1 can condensed Cream of Mushroom soup
1 cup sour cream (I use Light)
2 cups Swiss cheese, shredded
2 cups ham, diced
Preheat oven to 350° F. Cook and drain noodles. Sauté onion and green pepper in a small saucepan with a little olive oil for 3-4 minutes. Mix sour cream, soup and 1 1/2 cups cheese in a large bowl. Add onion and green pepper, noodles and ham and mix well. Pour into a lightly greased casserole dish and bake for 30 minutes. Sprinkle with remaining cheese and serve. Serves 6-8.
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