Creamy Ham & Noodle Bake!

This "Creamy Ham and Noodle Bake" brings back fond memories for me!  My late mother-in-law always made a dish like this when she baked a ham and the whole family just loved it.  For years I tried to recreate it and it just never tasted the same.  My sister-in-law and I looked through all of her recipe files and cookbooks, but we never found the recipe for her Ham and Noodle Casserole.   It was probably something she just made from memory she had made it so long!  

My mother and I adapted a recipe we found and came up with this one, which is very much like the one she made!   It is so good and all ages seem to really love it!!!  This is a great way to use leftover baked ham!   It's simple, but great comfort food!!!

 Here is what you will need:

4 Tbs. butter

1/3 cup onion, finely diced

3 cups diced cooked ham

1 (10.5 oz.) can of cream of chicken soup

1 (10.5 oz.) can of cream of mushroom soup

3 cups milk

1/2 tsp. seasoned salt

1/4 tsp. black pepper

1 cup canned green peas (optional)

15 oz. package fine egg noodles, cooked

3 cups shredded cheddar cheese

Melt butter in a large skillet. Saute the onion and ham in the butter.   Add the canned soups, milk, seasoned salt, and pepper and heat until well incorporated to a smooth sauce.    If you are adding the peas, add them now.   We didn't use them and my mother-in-law never did, but it's a nice addition if you like them.

Lightly toss in the cooked and drained egg noodles and half of the cheddar cheese.   Pour into a large casserole dish that has been sprayed with nonstick spray!   Sprinkle the other half of the cheese on top.  Place in a 350 degree oven and bake for 35 minutes or until hot and bubbly!!!  

This is great served as a main course with a salad and rolls or serve it as a side dish!!!  The leftovers are even better the next day!!!