Ham & Noodle Stove Top Casserole, Pennsylvania Dutch Style

• 8 ounces extra wide egg noodles
• 1 tablespoon vegetable oil
• 1 lb cooked ham, cubed (about 2 cups)
• 1/2 cup red onion, chopped
• 1/2 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1 (10 3/4 ounce) can cream of mushroom soup (Campbell's)
• 1/4 cup milk
• 2 cups shredded extra-sharp cheddar cheese

1. Cook the noodles according to the package directions. Drain and slightly butter.
2. Meanwhile, heat oil in a 4 quart saucepan over medium-high heat. Add onion and saute for 1 minute. Add ham and cook for about 15 minutes, until the onion is tender. (Stirring occasionally.).
3. Stir in the soup and the milk. Reduce the heat to medium-low. Cook and stir for 5 more minutes.
4. Add the cheese and stir until it melts.
5. Gently mix in the noodles and cook just until heated through.

extra wide egg noodles, vegetable oil, ham, red onion, thyme, salt, white pepper, cream of mushroom soup, milk, cheddar cheese

Taken from www.food.com/recipe/ham-noodle-stove-top-casserole-pennsylvania-dutch-style-132081 (may not work)