Pennsylvania Dutch Ham and Noodle Casserole

Ingredience

1 tablespoon vegetable oil

2 cups cubed cooked ham

1 medium onion, chopped

1 can Campbell's Condensed Cream of Mushroom soup (Regular or 98% Fat-Free)

2 cups shredded extra-sharp Cheddar cheese

5 cups extra-wide egg noodles, cooked and drained

Pokyny

Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.

Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.