Sunday, October 12, 2008

Pennsylvania Dutch Ham and Noodle Recipe...

I found this recipe off of It looks delicious!!

1 tbsp. vegetable oil

2 cups cubed cooked ham (about 1 pound)

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

2 cups shredded extra-sharp Cheddar cheese (about 8 ounces)

5 cups extra-wide egg noodles, cooked and drained

Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and cook and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.

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