Ham and veggie noodle casserole

Yield: 6 Servings

Measure Ingredient
1 pounds Cooked ham, diced
2 cups Frozen Mixed Veggies, cooked and drained *
1 can Cream of Mushroom soup **
1 pounds Short pasta (fusilli or egg noodles), cooked

* Or use your own steamed fresh veggies. Much better! ** I like the Campbell's 98%FF version so I think I'll use it from now-on.

Combine all ingredients and pour into 9x13 dish. Bake at 350 until done. I always made a double batch and it freezes very well. Freeze in portion-sized cubes, then you just have to grab a block out of the freezer on your way to work.

Source: Shane Ludwig <thierry@...> Posted to MM-Recipes Digest by Shane Ludwig <thierry@...> on Aug 17, 1998

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