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Pennsylvania Dutch Ham and Noodle Casserole

I came across this recipe while surfing through Pinterest and was immediately drawn to it. Not only did it look delicious, but it was so ridiculously easy to make that I figured it would be the perfect meal to experiment with as I continue the slow progression towards strengthening my “cooking muscles”. Take a look and give it a try!



  • (1 tbsp) EVOO*
  • (2 cups) Fully Cooked, Cubed Ham
  • (1) medium onion (appx. 1/2 cup)
  • (1 can) (10 3/4 ounces) Campbell’s® 98% Fat Free Condensed Cream of Mushroom Soup
  • (2 cups) Shredded Extra Sharp Cheddar Cheese
  • (5 cups) Extra Wide Egg Noodles, cooked and drained**
*I used EVOO in place of vegetable oil.
**I used egg-free egg noodles.



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

[original recipe via]

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