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2 cups dry noodles, cooked, drained. Heat in saucepan: 1 can cream of mushroom or cream of chicken soup. 1 cup milk; 2 tbsp oleo. Warm and stir until butter melts and is smooth. Add ham and noodles; 1 tsp chopped green pepper (pimento optional). Place in baking dish. Cover top with bread crumbs; ½ cup grated cheese. Cook 350° until bubbly all over. Make-ahead; freezes great.