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Nutrition Facts
Serving Size 1 (290g) Recipe makes 6 servings The following items or measurements are not included below: Italian cheese blend 1 1/2 cups potato chips
Calories 449
Calories from Fat 251		(55%)
Amount Per Serving		%DV
	Total Fat 27.9g	42%
	Saturated Fat 12.2g	61%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 102mg		34%
Sodium 665mg		27%
Potassium 552mg		15%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 2.1g	8%
	Sugars 2.7g
Protein 25.5g		50%
detailed view... how is this calculated?

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⁽⁶⁾ RATE IT NOW Print Recipe

By: Wildflour
Mar 14, 2007

Whipped this up yesterday and it turned out so good I thought I'd share! A great way to use up that leftover Christmas or Easter ham lurking in the freezer! Easy to make, and sinfully delicious if I do say so myself! Enjoy!

SERVES 6 -8 (change servings and units)

Ingredients

1 1/2 (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
fresh coarse ground black pepper, to taste
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

Directions

1
In large bowl, mix together well the first 4 ingredients.
2
Gently fold in rest of ingredients except noodles and potato chips.
3
Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
4
Fold in noodles.
5
Pour/spoon into lightly greased 13x9 baking dish.
6
Top with crushed potato chips.
7
Bake in 350 oven for 35 minutes til bubbly!
8
*Do not precook asparagus.
9
**Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.

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Featured Reviews for This Recipe

From: Aunt Paula

On May 19, 2009

This recipe is a keeper! I made this as directed, except I used broccoli in place of Asparagus. The flavors all came together, the smokey flavor of the ham mixed with the sour cream and the Italian cheese coating the noodles, yummy! Oh, I did top with Ritz cracker crumbs instead of chips. Whole family loved this and it didn't last long, they gobbled it up. Now that I know how good this is, I will be making it quite often.

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From: Missysioux

On Nov 29, 2008

i got creative b/c i'm working with leftovers, but this was good! left out mushrooms & onion - subbed chix broth for milk and 1c sharp white cheddar/1c sharp cheddar & honeybaked ham for the ham. yum yum yum. thanks so much for providing a workable recipe that tastes great. will try again per your direx exactly!

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From: susie cooks

On Jun 22, 2008

Very good! Very easy to get together. My family enjoyed this very much.

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From: fugaler

On Mar 25, 2007

YUMMMMMMMM!!!!! that's all i have to say. Do NOT skip out on using the italian cheese blend- it really kicked up the flavor and so yummy. I don't like ham so I used chicken. also low fat sour cream, water instead of milk, just one bunch of asparagus- i love asparagus, 2 jars of mushrooms. Next time I think I'll use just 1 can of cream of mushroom- it was plenty creamy and I threw away the other 1/2 can of cr of mushroom because I don't use cream soups that much. I will also use 6 cups uncooked noodles- I made 4 cups and still didn't have enough noodles for my liking. THIS RECIPE ROCKS!!!! My hubby loved it too! Thanks Wildflour

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