Ingredients
4
cups uncooked egg noodles (8 oz)
1
can (10 3/4 oz) condensed cream of mushroom soup
1
container (8 oz) chives-and-onion cream cheese spread
2/3
cup milk
2
cups chopped cooked ham
1 1/2
cups fresh broccoli florets
1
box (9 oz) frozen asparagus cuts, thawed
6
ready-to-eat baby-cut carrots, chopped
2
cups shredded mozzarella cheese (8 oz)
1
cup shredded Cheddar cheese (4 oz)
1/2
cup crushed seasoned croutons
Preparation
Heat oven to 400°F. Spray 2 (8-inch square) glass baking dishes with cooking spray. Cook and drain noodles as directed on package, using minimum cook time.
In large bowl, stir together soup, cream cheese and milk. Stir in cooked noodles, ham, broccoli, asparagus and carrots. Divide half of the mixture between baking dishes. In medium bowl, mix mozzarella and Cheddar cheeses. Sprinkle half of the cheese mixture over casseroles. Top with remaining ham mixture. Add croutons to remaining cheese mixture; sprinkle over casseroles.
Bake uncovered 30 minutes or until lightly browned.
