Ingredients
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8 ounces extra wide egg noodles
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1 tablespoon vegetable oil
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1 lb cooked ham, cubed (about 2 cups)
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1/2 cup red onion, chopped
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1/2 teaspoon dried thyme
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1/8 teaspoon salt
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1/8 teaspoon white pepper
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1 (10 3/4 ounce) can cream of mushroom soup (Campbell's)
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1/4 cup milk
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2 cups shredded extra-sharp cheddar cheese
Instructions
- Cook the noodles according to the package directions. Drain and slightly butter.
- Meanwhile, heat oil in a 4 quart saucepan over medium-high heat. Add onion and saute for 1 minute. Add ham and cook for about 15 minutes, until the onion is tender. (Stirring occasionally.).
- Stir in the soup and the milk. Reduce the heat to medium-low. Cook and stir for 5 more minutes.
- Add the cheese and stir until it melts.
- Gently mix in the noodles and cook just until heated through.