From: Fall Freezer Meals ~ 2011
1.5 pounds of uncooked egg noodles
3 pounds cubed fully cooked ham
4 cans of condensed cream of chicken soup, undiluted
4 cups of frozen cut green beans, thawed
1 cup of 2% milk
1/4 cup of butter, melted
2 cups of shredded Colby-monterey jack cheese
1 - Cook pasta according to package directions. Meanwhile, in a large bowl, combine the ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13 inch by 9 inch baking dishes.
2 - Drizzle each with butter; sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered at 350F for 25 to 30 minutes or until heated through.
Miranda's Mix Ups: I didn't change anything. It was really yummy!