| 1 bag (12 ounces) egg noodles |
| 1/4 cup diced green bell pepper |
| 1/2 medium onion |
| 1 tablespoon olive oil |
| 1 can (10.75 ounces) cream of golden mushroom soup, condensed |
| 2/3 cup milk |
| 1 1/2 cups diced fully cooked ham |
| 2 cups grated cheddar cheese |
Preheat oven to 400 degrees.
Cook noodles according to package directions and drain.
In a frying pan, saute bell pepper and onion in olive oil until onion is translucent. Stir soup, milk, ham, vegetables, and cheese into warm noodles. Spread noodle mixture into a greased 2-quart baking dish. Bake 15 minutes, or until heated through. Makes 4–6 servings.