Did you know that March is “Noodle Month?” Serve spinach with this dish and you will have something “green” for St. Patrick’s Day (March 17) while honoring Spinach Day (March 26).
2 cups cooked egg noodles
1 cup cooked ham, diced
½ cup Cheddar cheese, shredded
1 can (10.75 ounce) condensed cream of mushroom soup
¾ cup lowfat milk (or fill the soup can half full)
Vegetable oil cooking spray
Remember to wash your hands before cooking and to clean your work surface. Please make sure there’s an adult in the kitchen before preparing the recipe.
1. Preheat oven to 275 degrees.
2. Combine all ingredients in a large mixing bowl. Pour mixture into a 9 X 9 inch pan or a 2 ½ to 3 quart casserole dish that has been lightly coated with cooking spray.
3. Bake for 25 to 30 minutes or until hot and bubbly. The casserole can be cooked in the microwave. Use a microwave safe dish, covered and microwave on medium power (50 percent) for 8-9 minutes; stir. Microwave uncovered on medium until hot and bubbly — about 3-4 minutes more.
Serving size 1 cup
Servings per recipe: 4
Per Serving: 310 calories, 14 g fat, 60 mg cholesterol, 1180 mg sodium, 29 g carbohydrates, 1 g fiber, 17 g protein.
Source: Kids a Cookin’, www.kidsacookin.org, Kansas State University, retrieved on Feb. 10, 2014.