 | | Directions | - Preheat oven to 350° F. Spray 2-quart casserole dish with cooking spray. Cook noodles according to package directions. Drain; set aside.
- Melt butter in medium saucepan over medium heat. Add onions; cook 3 minutes, or until onions are tender, stirring frequently.
- Remove from heat. Add soup, sour cream, milk and pepper; mix well. Gently stir in ham, peas and noodles. Spoon into prepared casserole dish.
- Bake 35 minutes, or until hot and bubbly.
- Spread French fried onions over the top and bake another 5 minutes or until the onions are lightly browned.
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Container: 2 quart baking dish
|  | | Ingredients | | - | | 2 1/2 cups finely chopped leftover Cook's® Bone-in Ham or Ham Steak |
| - | | 8 ounces dry wide egg noodles , uncooked |
| - | | 1 tablespoon butter |
| - | | 1 medium onion, chopped (about 1/2 cup) |
| - | | 1 can (10-3/4 ounces) condensed cream of chicken soup |
| - | | 1 cup sour cream |
| - | | 2/3 cup milk |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1 cup frozen peas |
| - | | 1 can French fried onions |
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