Pennsylvania Dutch Ham & Noodle Skillet
Cook and drain the noodles according to the package directions. While the noodles are cooking, heat the oil in a 10-inch skillet. Add the ham and onion and cook until the onion is tender.
Ingredient
- 8 ounces uncooked extra wide egg noodles (about 4 1/2 cups)
- 1 tablespoon olive oil
- 2 cups cubed cooked ham
- 1 medium onion, diced (about 1/2 cup)
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1/4 cup milk
- 1 cup shredded extra sharp Cheddar cheese (about 4 ounces)
Direction
- Cook and drain the noodles according to the package directions. While the noodles are cooking, heat the oil in a 10-inch skillet. Add the ham and onion and cook until the onion is tender.
- Stir in the soup and milk and heat to a boil. Reduce the heat to low. Add half the cheese and stir until melted. Add the cooked noodles and stir to coat. Season to taste.
- Top the noodle mixture with the remaining cheese (the heat from the noodle mixture will melt it). Sprinkle with chopped fresh parsley before serving, if desired.
