Ingredients
-
1.5 (10 3/4 ounce) cans cream of mushroom soup
-
1 1/4 cups sour cream
-
1/3 cup milk
-
2 cups shredded kraft Italian cheese blend (8 oz. package)
-
3 cups cooked ham, cubed bite-sized
-
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
-
1 teaspoon instant minced onion
-
1 1/2 cups raw asparagus, cut into 1-inch pieces
-
3 cups uncooked wide or dumpling egg noodles
-
1 1/2-2 cups finely crushed ruffles potato chips
-
fresh coarse ground black pepper, to taste
Instructions
- In large bowl, mix together well the first 4 ingredients.
- Gently fold in rest of ingredients except noodles and potato chips.
- Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
- Fold in noodles.
- Pour/spoon into lightly greased 13x9 baking dish.
- Top with crushed potato chips.
- Bake in 350 oven for 35 minutes til bubbly!
- *Do not precook asparagus.
- **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.