Creamy Ham Casseroles

Ingredients

• 10 ounce asparagus frozen thawed
• 6  baby carrots chopped
• 1.5 cups broccoli flowerets fresh
• 8 ounce chive-and-onion-flavored cream cheese softened
• 10.8 ounce cream of mushroom soup undiluted canned
• 0.5 cup seasoned croutons crushed
• 8 ounces extra wide egg noodles uncooked
• 2 cups baked glazed ham chopped
• 0.7 cup milk 
• 4 ounce cheddar cheese shredded
• 8 ounce mozzarella cheese shredded

Equipment

• bowl
• oven
• aluminum foil

Directions

1. Cook pasta according to package directions; drain.
2. Stir together soup, cream cheese, and milk in a large bowl. Stir in pasta, ham, and next 3 ingredients. Spoon half of ham mixture into 2 lightly greased 8-inch square baking dishes.
3. Combine cheeses.
4. Sprinkle half of cheese mixture over casseroles. Spoon remaining ham mixture over cheeses.
5. Combine remaining cheese mixture with croutons.
6. Sprinkle over casseroles. Wrap one casserole in heavy-duty aluminum foil, and freeze up to 1 month.
7. Bake other casserole at 400 for 30 minutes or until lightly browned.
8. NOTE: Thaw frozen casserole in the refrigerator overnight.
9. Bake at 400 for 35 to 40 minutes.