Ham & Noodle Casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still melting well.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: elbow macaroni

Whole wheat adds fiber; macaroni is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Start by preparing the ingredients for the ham and noodle casserole.

In a mixing bowl, combine 1 can of cream of chicken soup and 1/3 cup of milk.

Add 1/3 cup of sour cream to the mixture.

Sprinkle in 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder (optional).

Add 1/2 teaspoon of salt and 1 teaspoon of pepper to the mixture.

Incorporate a little bit of Carter spice blend to taste.

Whisk the mixture together until well combined, ensuring no soup is left in the can.

Add 2 cups of chopped cooked ham to the mixture and stir well.

Mix in 1 1/2 cups of shredded cheddar cheese and 1 1/2 cups of shredded mozzarella cheese, saving 1/2 cup of cheese for later.

Stir in 16 oz of hot egg noodles until everything is well combined.

Grease a 9x13 pan and transfer the noodle mixture into it, spreading it evenly.

Dot the top with approximately 2 tablespoons of unsalted butter.

Cover the pan with foil and bake at 375°F for 30 minutes.

After 30 minutes, remove the casserole from the oven and uncover it.

Sprinkle the reserved 1/2 cup of cheese on top of the casserole.

Add a little more butter around the edges if desired.

Return the casserole to the oven uncovered for an additional 5 minutes at 375°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens