| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (4 oz.) egg noodles |
| 1 | cn | Mushroom soup |
| 1/2 | c | Milk |
| 2 | ts | Minced onion |
| 2 | ts | Prepared mustard |
| 1 | c | Sour cream |
| 2 | c | Cooked ham; diced |
| 1/4 | c | Dry bread crumbs |
| 1 1/2 | ts | Melted butter or magarine |
| 1 | tb | Parmesan cheese. |
INSTRUCTIONS
Cook noodles according to directions, until tender. Blend soup and milk. Add mustard, onion, sour cream and ham. Blend well. Stir in drained noodles. Pour into a greased 1-1/2 qt casserole. top with blended crumbs mixed with the melted butter and parmesan cheese. Bake uncovered at 350 degrees for 30 - 40 minutes. (until brown and bubbly) Serves 4-6 Posted to Bakery-Shoppe Digest by Shelley Sparks <[email protected]> on Feb 22, 1998
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