Ann Dodd, F.H.S.
- 4 oz egg noodles, cooked
- 1 medium onion, chopped
- 1/2 cup green pepper
- 2 Tbsp oleo
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/4 cup milk
- 1 package or 1 lb Velveeta cheese, cubed
- 1/2 or 1 lb ham, chopped in small cubes
- 1/2 cup celery, chopped
Cook noodles and drain. Sauté onions, pepper, and celery in oleo. Blend in soup, sour cream and milk. Stir in cheese that has been grated or cut in small cubes. Add ham and noodles. Put in a 2 quart baking dish and bake for 40 minutes at 350°.
