Pennsylvannia Dutch Ham and Noodle Casserole
1 tablespoon vegetable oil
2 cups cubed cooked ham
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Cream of Mushroom Soup
2 cups shredded extra-sharp Cheddar cheese
5 cups extra-wide egg noodles, cooked and drained
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.