Ingredients
4
oz. (2 1/2 cups) uncooked egg noodles
1
cup sour cream
1
(10 3/4-oz.) can condensed cream of mushroom soup
1
tablespoon instant minced onion
Dash pepper
1
(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower, thawed
2
cups cubed cooked ham
1/4
cup cornflake crumbs
2
tablespoons margarine or butter, melted
Preparation
Cook noodles to desired doneness as directed on package. Drain.
Meanwhile, heat oven to 350°F. Grease 2 1/2-quart casserole. In small bowl, combine sour cream, soup, onion and pepper.
In greased casserole, combine cooked noodles, vegetables and ham. Pour soup mixture over noodle mixture; blend well. In small bowl, combine cornflake crumbs and melted margarine; mix well. Sprinkle evenly over casserole.
Bake at 350°F. for 30 to 35 minutes or until bubbly.
