Pineapple Ham Casserole

• 2 c. uncooked wide egg noodles
• 1/2 c. celery, chopped
• 2 Tbsp. butter or margarine, divided
• 1 (2 oz.) pkg. cream cheese, cubed
• 3/4 c. milk
• 2 c. fully cooked ham, cubed
• 2 (8 oz.) cans crushed pineapple, drained
• 2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• dash of pepper
• 1/4 c. dry bread crumbs

1. Cook noodles according to package directions; drain.
2. In a large skillet, saut celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook until cheese is melted.
3. Add the noodles, Worcestershire sauce, salt and pepper.
4. Transfer to an ungreased 1 1/2-quart baking dish.
5. Melt remaining butter; toss with bread crumbs.
6. Sprinkle over top.
7. Bake, uncovered, at 350u0b0 for 30 to 35 minutes or until heated through.
8. Yield:
9. 4 servings.

egg noodles, celery, butter, cream cheese, milk, fully cooked ham, pineapple, worcestershire sauce, salt, pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24444 (may not work)