CREAMY 4-CHEESE HAM CASSEROLE

Creamy 4-Cheese Ham Casserole image

Provided by Diane Atherton

Time 40m

Number Of Ingredients 14

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1 (12-ounce) package uncooked egg noodles
1 (10 3/4-ounce) can cream of chicken and mushroom soup (i was going to use cream of mushroom but our grocery store was out, this was a new campbells soup and it worked great)
1 (8-ounce) pkg cream cheese, room temp
2 Tbsp chives, dried (can use fresh)
2/3 c milk (i used 2%)
1/3 c white wine, dry
3 c cooked ham, chopped (reserve 1 cup for top of casserole)
2 c fresh broccoli flowerets
10 spears fresh asparagus cut in thirds (steam about 2 minutes to start cooking process)
1 c carrots
1 (8-ounce) pkg mozzarella cheese, shredded
1 (4-ounce) pkg sharp chedder cheese, shredded
6 to 8 slice baby swiss cheese
salt and pepper to taste

Steps:

1. THINGS TO DO BEFORE YOU GET STARTED: Grease large casserole dish; set aside. I used PAM spray. Cook egg noodles according to directions on package. Cut asparagus in thirds; steam asparagus for about 2 to 3 minutes to start cooking process, remove from heat; set aside. Combine Mozzerella and Cheddar cheese, set aside. Preheat oven to 350 degrees.
2. In a large bowl; whisk the soup, cream cheese, milk and wine together. Add chives, broccoli, asparagus, carrots and 2 cups of ham; stir to combine. Add salt and pepper to taste. Add 1/2 of the mozzearella and cheddar cheese and noodles. Toss to combine.
3. Pour mixture into prepared casserole dish; bake for 25 minutes, uncovered; remove from oven, add remaining 1 cup of ham over top of casserole and top with swiss cheese slices; sprinkle remaining shredded cheese over swiss cheese. Cover and bake an additional 5 to minutes until cheese is melted.
4. Remove from over; cool for 5 to 10 minutes and serve.