Creamy Ham and Noodle Casserole with Melty Cheese

• 12 oz large egg noodles
• 16 oz cooked ham, diced
• ⅓ cup milk
• ½ cup sour cream
• 10 oz can cream of mushroom soup
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 2 cups cheddar cheese, shredded

• Preheat oven to 375°F (190°C).
• Cook the egg noodles in a large pot of boiling water according to package directions. Drain and set aside.
• In a large bowl whisk together milk, sour cream, cream of mushroom soup, salt, pepper, garlic powder, onion powder, and paprika. Stir in the diced ham, 1 cup of the shredded cheddar, and the cooked noodles until everything is evenly coated.
• Grease a 9×13-inch baking dish with non-stick spray. Pour the noodle mixture into the dish and spread evenly. Sprinkle the remaining cheese over the top. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 8–10 minutes until the cheese is melted and bubbly. Let rest a few minutes, then serve and enjoy.

Nutrition