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2-In-1 Creamy Ham Noodle Casserole

Published: Friday, December 29, 2017

10 c. uncooked tricolor spiral pasta

4 celery ribs, chopped

1 medium green pepper, chopped

½ c. chopped onion

¼ c. butter, cubed

3 (10¾ oz.) cans condensed Cheddar cheese soup, undiluted

3 c. 2% milk

1 tsp. salt

4 c. cubed fully cooked ham

2 (8 oz.) cans mushroom stems and pieces, drained

1 c. crushed butter-flavored crackers

Cook pasta according to package directions. Meanwhile, in a Dutch oven, sauté the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt.

In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat.

Transfer to 2 (13x9") greased baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown. —2 casseroles, 9 servings each.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

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