From the kitchen of Barb Prokosch

Ham and Corn Casserole


6 oz. medium noodles

2 cups of chopped ham

1/4 cup chopped onion

1/2 cup chopped celery

1 tsp. vegetable oil

1 can ( 11oz.) of mexican corn

1 can (10 3/4 oz.)   cream of mushroom

1 tsp. mustard

1/2 cup milk

8 oz. sour cream

Instructions:  Prep time 15 minutes

Cook noodles and set aside in large bowl.  Cook onions and celery in oil until soft, approx. 3 min. Add Ham and corn for 2 more minutes.  Add vegetables and ham and mexican corn to large bowl of noodles.  In a small sauce pan combine cream of mushroom and milk heat and stir till blended.  Pour soup mixture in with noodles, ham and vegetables, mix together.  Salt and pepper to taste.  

Cook:  Set oven to 350* 

 In lightly greased 1 1/2 quart baking dish spoon in mixture of noodles and soup, cover and bake for 25 minutes.  Uncover and bake 5 minutes more or until heated through.

Barb Prokosch