2 1/2 cups uncooked egg noodles
4 celery stalks, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 cups cubed, fully cooked ham
1 can cream of mushroom soup
1 package (10 ounces) frozen peas
8 ounces shredded cheddar cheese
3/4 cup milk
2 teaspoons mustard
Cook noodles according to package directions and drain. Meanwhile, in large skillet, saute celery and onion in oil until tender.
Combine soup, milk and mustard; pour over vegetables in pan. Stir in noodles, peas, ham and cheese.
Place in a greased 2 quart casserole. Cover and bake at 350 degrees for 60 minutes
12 comments:
A great way to use leftover holiday ham! Thanks for the recipe! See you again soon!
Your dish looks tasty. I too made ham but for New Year's Day dinner. I'm looking for some ideas. So far I've made ham and bean soup,ham quiche, ham sandwiches. I think next will be ham with spaghettini and frozen peas like in your dish.
Yum! I also have leftover Christmas ham in our freezer. Thanks for the recipe.
I love a recipe that uses leftovers and this sounds like a good one.
Am sure this was awesome as I fix one similar to it.
Thanks for the recipe! smiles
Looks good for a Winter supper.
I have leftover ham to use up, also. When do you add the ham? I assume at the end?? Thanks for sharing!!
That recipe sounds delicious! I had lots of ham leftover too and put it in the freezer to use later. I love to make ham and bean soup. Thanks for sharing this recipe, Mari!
Thanks Chris K for asking about the ham. I forgot it in the recipe! I fixed it, but yes, it gets added in the end.
Oh Mama Mia - that looks so good, Mari! :)
xoxo
Looks delicious!
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