8 ounces medium egg noodles, uncooked
1 tablespoon vegetable oil
1/4 cup chopped onion
1/4 cup sliced celery
2 cups chopped cooked ham
1 (10-3/4-ounce) can cream of mushroom soup, undiluted
1 cup sour cream
1 cup shredded cheddar cheese, divided Coupons
2 tablespoons chopped pimiento, drained on paper towel
DirectionsPreheat oven to 375 degrees F. Coat a 1-1/2-quart baking dish with with cooking spray. Cook noodles according to package directions; drain.
Meanwhile, in a large skillet over medium-high heat, heat oil until hot. Add onion and celery and cook 6 to 8 minutes, or until tender, stirring occasionally. Stir in ham and heat 2 to 3 minutes. Remove from heat and stir in soup, sour cream, 1/2 cup cheddar cheese, the pimiento, and noodles. Spoon into baking dish.
Cover and bake 30 to 35 minutes, or until heated through. Sprinkle with remaining 1/2 cup cheese, and bake, uncovered, an additional 5 minutes, or until cheese is melted.