1-1/2 pounds uncooked egg noodles
3 pounds cubed fully cooked ham
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups frozen cut green beans, thawed
1 cup 2% milk
1/4 cup butter, melted
2 cups shredded Colby-Monterey Jack cheese
Preheat oven to 350°. Cook pasta according to package directions.
Meanwhile, in a large bowl, combine ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13x9-in. baking dishes.
Drizzle each with butter; sprinkle with cheese. Bake, uncovered, 25 to 30 minutes or until heated through.
Prep: 20 min. Bake: 25 min.
Makes 2 casseroles (8 servings each)
Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until heated through and a thermometer inserted in center reads 165°.