Recipe Background
Spring Noodle Casserole—a nostalgic favorite packed with veggies and cheesy crust, ideal for memorable celebrations.
When I shared my first spring noodle casserole many years ago, it was at a graduation party for my younger sister. She had just finished her degree, and our family wanted to surprise her with a celebration that was full of her favorite things. As the unofficial family cook, it was my job to whip up something special. I remember standing in my tiny kitchen, slightly panicking over the choice of mixing in broccoli and asparagus—two of her favorites. Frozen asparagus is always a lifesaver when you're in a pinch. I find that thawing it ahead and gently patting it dry keeps the dish perfectly balanced, without any unwanted watery texture.
We gathered in the backyard, the smell of cooked ham wafting through the air mingling with laughter. Mixing the cream of mushroom soup with chive and onion cream cheese seemed like an odd choice, but it turned into this deliciously creamy delight. Imagine my relief as everyone devoured it. My mother, who usually sticks to her recipe book, kept asking for tips as she warmed up to the idea of crushed croutons on top. They add just the right amount of texture to contrast the softness of the noodles. Let it rest for a few minutes after baking, and you’ll get those clean, picture-perfect slices for serving.
It turned out to be a huge hit, leaving me with an empty dish and a heart full of pride. Tradition dictates that anytime we gather for a milestone, a version of this casserole will likely make an appearance. It’s amazing how the simple combination of ham, egg noodles, and some garden greens, woven together with a cheesy canvas, can evoke such warm memories.
Ingredients
- 8 ounces egg noodles
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 (8-ounce) container chive-and-onion-flavored cream cheese softened
- 2/3 cup milk
- 2 cups ham cooked and chopped
- 1 1/2 cups fresh broccoli florets
- 1 (10-ounce) package frozen asparagus thawed
- 6 baby carrots chopped
- 1 (8-ounce) package mozzarella cheese shredded
- 1 (4-ounce) package cheddar cheese shredded
- 1/2 cup seasoned croutons crushed
Directions
- Preheat the oven to 400 degrees F.
- Lightly grease two 8-inch baking dishes.
- In a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions. Drain the noodles.
- In a large bowl, add the cream of mushroom soup, the cream cheese, and the milk and stir to combine.
- Add the cooked egg noodles, the chopped ham, the broccoli florets, the asparagus, and the baby carrots to the sauce mixture and stir to combine.
- Pour 1/4 of the noodle mixture into each of the prepared baking dishes.
- In a medium bowl, add the mozzarella cheese and the cheddar cheese and toss to combine.
- Sprinkle 1/4 of the cheese mixture over each of the noodle mixtures.
- Evenly pour the remaining noodle mixture over the cheese layer in each of the prepared baking dishes.
- Add the crushed croutons to the remaining cheese mixture and stir to combine.
- Sprinkle the crouton mixture evenly over both of the noodle mixtures.
- If serving both casseroles immediately, bake both of the noodle casseroles until they are lightly browned, about 30 minutes. Optionally, freeze 1 of the casseroles for future use.
- Serve.
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