Kids love it & it's a good way to deal with a leftover holiday ham. The original recipe called for Dijon Mustard instead of yellow mustard & 1/2 cup of dry sherry or 1/2 cup of milk. I have it below as milk.
Cook noodles according to package directions. Meanwhile, in a medium saucepan, combine mushroom soup, milk, sour cream, sherry, mustard, and pepper. Whisk to blend. Add ham and cook over medium heat, stiffing until hot, about 3 minutes. Do not boil. Drain noodles, transfer to bowl, add cheeses, and toss lightly. Place noodles on a platter and top with ham sauce, and serve.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 697 (70%)|
|Amt Per Serving||% DV|
|Total Fat 77.4g||103 %|
|Saturated Fat 27.8g||139 %|
|Monounsaturated Fat 31.5g|
|Polyunsanturated Fat 10g|
|Cholesterol 151.6mg||47 %|
|Sodium 1478.6mg||51 %|
|Potassium 453.6mg||12 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 47.6g|
|Protein 25.8g||37 %|
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Calories per serving: 999
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