1 bag (12 oz) Reames Homestyle Frozen Egg Noodles 16 oz bag frozen vegetable blend (broccoli, cauliflower, and carrots) 1 10 3/4 oz can cream of mushroom soup 1/2 cup milk 1/3 cup water 1/2 tsp pepper 2 cups cheddar cheese 2 cups cooked diced ham (or turkey) 1/4 cup shredded Parmesan cheese
In a large pot, cook the frozen egg noodles according to package directions for 15 minutes. Add frozen vegetables and continue cooking 5 minutes or until noodles and vegetables are desired tenderness. Drain well; set aside. Add soup, milk, water, pepper, and cheddar cheese to pan. Cook, stirring constantly over medium heat until cheese is melted. Stir in cooked ham, noodles, and vegetables. Heat through. Sprinkle Parmesan cheese over noodle mixture before serving.
only variation to this was left out mushroom soup, made a roux with smart balance and wheat flour with some stock to make the cheese sauce. Topped with toasted parmesian and lime zest. Had leftovers that I enjoyed for lunch as well.thanks for the wonderful idea!