Rich And Cheesy Ham And Asparagus Noodle Casserole

• 1.5 (10 3/4 ounce) cans cream of mushroom soup
• 1 1/4 cups sour cream
• 1/3 cup milk
• 2 cups shredded kraft Italian cheese blend (8 oz. package)
• 3 cups cooked ham, cubed bite-sized
• 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
• 1 teaspoon instant minced onion
• fresh coarse ground black pepper, to taste
• 1 1/2 cups raw asparagus, cut into 1-inch pieces
• 3 cups uncooked wide or dumpling egg noodles
• 1 1/2 - 2 cups finely crushed ruffles potato chips

1. In large bowl, mix together well the first 4 ingredients.
2. Gently fold in rest of ingredients except noodles and potato chips.
3. Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
4. Fold in noodles.
5. Pour/spoon into lightly greased 13x9 baking dish.
6. Top with crushed potato chips.
7. Bake in 350 oven for 35 minutes til bubbly!
8. *Do not precook asparagus.
9. **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.

cream of mushroom soup, sour cream, milk, italian cheese, cooked ham, mushrooms, onion, ground black pepper, raw asparagus, egg noodles, chips

Taken from www.food.com/recipe/rich-and-cheesy-ham-and-asparagus-noodle-casserole-216835 (may not work)