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Rich and Cheesy Ham and Asparagus Noodle Casserole

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“Whipped this up yesterday and it turned out so good I thought I'd share! A great way to use up that leftover Christmas or Easter ham lurking in the freezer! Easy to make, and sinfully delicious if I do say so myself! Enjoy! :)”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 1.5 (457.13 g) can cream of mushroom soup
  • 295.73 ml sour cream
  • 78.78 ml milk
  • 473.18 ml shredded kraft Italian cheese blend (8 oz. package)
  • 709.77 ml cooked ham, cubed bite-sized
  • 127.57 g jar Green Giant sliced mushrooms, drained
  • 4.92 ml instant minced onion
  • fresh coarse ground black pepper, to taste
  • 354.88 ml raw asparagus, cut into 1-inch pieces
  • 709.77 ml uncooked wide or dumpling egg noodles
  • 354.88-473.18 ml finely crushed ruffles potato chips

Directions

  1. In large bowl, mix together well the first 4 ingredients.
  2. Gently fold in rest of ingredients except noodles and potato chips.
  3. Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
  4. Fold in noodles.
  5. Pour/spoon into lightly greased 13x9 baking dish.
  6. Top with crushed potato chips.
  7. Bake in 350 oven for 35 minutes til bubbly!
  8. *Do not precook asparagus.
  9. **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.

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