Ham & Cheese Lasagna

• 1/2 - 1 lb sliced virginia baked ham
• 1 (9 ounce) package no-boil lasagna noodles
• 2 (10 1/2 ounce) cans cheddar cheese soup
• 1 (10 1/2 ounce) can milk (soup can)
• 1 (7 ounce) can Rotel Tomatoes
• 1 tablespoon dry mustard
• 1/2 cup cheddar cheese
• 1/4 cup grated parmesan cheese
• 2 large eggs

1. Spray casserole dish non stick spray.
2. mix the eggs and parmesian cheese and set aside.
3. mix the soup, milk, rotel, cheddar cheese, mustard with a whisk on low heat until well melted.
4. spread 1 cup of melted cheese sauce in the bottom of baking dish.
5. top with 3-4 no boil lasagne noodles.
6. brush top of noodles with the parmesian chesse and egg mix.
7. top with thin sliced deli ham.
8. top with melted chesse sauce.
9. repeat steps 3 times.
10. for last layes top with montzerella cheese.
11. cover tightly with foil.
12. bake covered for 50 minutes or until sauce bubbles and noodles are tender.
13. uncover and bake an additional 10 minutes.

virginia baked ham, noodles, cheddar cheese soup, milk, tomatoes, mustard, cheddar cheese, parmesan cheese, eggs

Taken from www.food.com/recipe/ham-cheese-lasagna-134751 (may not work)