From: Fall Freezer Meals
10 cups of uncooked tricolour spiral pasta
4 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup of chopped onion
1/4 cup of butter, cubed
3 cans of condensed cheddar cheese soup, undiluted
3 cups of 2% milk
1 teaspoon salt
4 cups of cubed fully cooked ham
2 cans of mushroom stems and pieces, drained
1 cup of crushed butter-flavoured crackers
Cook pasta according to directions. Meanwhile, in a dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat.
Transfer to 2 greased 13inch x 9 inch baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered at 350F for 20 to 25 minutes or until golden brown.
Miranda's Mix Ups: No celery, no green pepper, no mushrooms. And I even forgot to bake it and add the crushed butter-flavoured crackers. I was actually going to use this package of goldfish crackers I had found but I totally forgot! Good meal though!