This delicious casserole is baked in a slow cooker. I’m not sure why, but I like to make this on a rainy day. I usually serve it with a green salad.


12 ounce package egg noodles, cooked according to package directions and drained
10 3/4 ounce can cream of celery soup
1 cup sour cream
About 2 cups of cubed ham (fully cooked)
2 cups shredded cheddar cheese, divided


Spray the inside of your slow cooker with a cooking spray. Mix cooked noodles, soup, sour cream, ham, and 1 cup cheddar cheese. Pour into the slow cooker and cover. Cook on low for 3-4 hours.


N. Rene West
Fembellish Journal