1 lb. cooked ham, diced (I use leftovers)
1 (12 oz.) bag Dutch egg noodles (or macaroni noodles)
1 (15 oz.) can yellow corn, drained
1 (10 oz.) can cream of mushroom soup
1 can milk (use empty soup can)
3 tbsp. Worcestershire sauce
1 chopped onion (sautéed)
3 garlic cloves (optional)
grated or shredded cheese (your choice)
salt and pepper, to taste

Preheat oven to 350°F. Cook noodles according to package directions and drain.

Sauté chopped onions and garlic cloves, then add to noodles. Add diced ham and mix with noodles, Drain corn and add. Add cream of mushroom soup, milk, Worcestershire sauce. Season with salt and pepper. Mix well and pour into a casserole dish prepared with non-stick cooking spray (Pam).

Bake, uncovered, in 350°F oven for 30 minutes. Turn off oven. Pull out dish and sprinkle with enough cheese to cover the casserole. Place back in oven for 5 more minutes. Ready to serve.

Serves 4 to 6.

Variation: May substitute noodles for rice.

Submitted by: Leisha N. (Rollie)