If peas, onion and cream of mushroom have you thinking only of soup, we’d like to instead introduce this pasta bake which uses those ingredients and more to make a delicious meal to share.
Ham & Swiss Pasta Bake
8 ounces uncooked egg noodles
2 cups Frick’s ham, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups shredded Swiss cheese, divided
1 cup sour cream
1 medium onion, chopped
1 cup frozen peas
2 tablespoons butter, melted
Sliced green onions for garnish, if desired
Preheat oven to 350°F.
Cook egg noodles according to package directions; drain. Meanwhile, in a large bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green peas and butter. Add the pasta; toss to coat.
Transfer to a greased 13×9 in. baking dish. Cover and bake at 350° for 35 minutes. Uncover and sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Makes 8 servings.
A Laura Petersen of Pink Cake Plate creation.