This recipe originated from Emeals. I purchased a meal plan system on Groupon right after Ethan and I moved in together years ago. Basically they generate meals for a week and give you the shopping list. Many of our favorite family recipes came from their plan.
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| (Someone is always digging into my meals before I can snap a pic!) |
As I mentioned on Facebook and Instagram my husband works about 55hrs a week, as of late, so it is really hard to come up with meals that can be reheated when he gets home late in the evening. This is why casseroles work out so well. Plus with this one you can cut your vegetables earlier in the day and then it just takes minutes to assemble before baking. My only changes are that I double the amount of noodles because it makes more and the dish feels more substantial. This is a great recipe for holiday or get together leftovers. We use deli ham a lot of the time, but you could definitely chop up leftover cooked ham to use as well. This makes enough for my husband and I for a dinner and one of us to have for lunch the next day.
Ingredients:
4oz egg noodles, uncooked (I use 8oz)
1tbsp vegetable oil
1.5 cups of ham, chopped
1/2 small green pepper, chopped
1/4 cup of onion, chopped
10.5 oz can of cream of mushroom soup
8 oz sour cream
1/2 cup shredded cheddar cheese
Directions:
Cook pasta according to package directions; drain. Heat oil in skillet and cook ham, pepper and onion. Heat vegetables until they are tender. Remove from heat and add pasta, soup and sour cream. Place in greased 8 x 8 casserole dish. Cover and bake at 350 degrees for 25min. Sprinkle with cheese and bake until cheese melts.
If you try it out, please leave me your thoughts!
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