Ham Casserole

This recipe came into my life during my first semester at Brigham Young University. One night I discovered I only had three items to make a meal with: cheese, an onion, and mushroom soup. I entered these three items into google to find a meal that I could make. Up popped Campbell's Pennsylvania Dutch Ham and Noodle Casserole. I made a quick trip to the store to buy some ham and egg noodles and immediately added this recipe to my repertoire.

Ingredients

• 1 tablespoon vegetable oil
• 2 cups cubed cooked ham
• 1 medium onion, chopped
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 2 cups shredded extra-sharp Cheddar cheese
• 5 cups extra-wide egg noodles, cooked and drained

Directions

1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
2. Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and cook and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.

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