Cheesy Ham Bake

1 pkg. (13-16 oz.) Rotini, or other small sturdy pasta
2 C. cubed Fully Cooked Ham
1 can (10 3/4oz.) Cream of Chicken Soup
1 C. (8 oz.) Sour Cream
1/2 C. Chopped Onion
1/2 C. Sliced Olives, op.
1 Tbsp. Mustard
1/2 tsp. Seasoned Salt
1 tsp. Worcestershire Sauce

TOPPING:
1 C. soft Breadcrumbs (or crushed crackers)
2 Tbsp Butter or Margarine, melted
1 C. Shredded Cheese

Cook noodles for 10 minutes or until they just start to soften in boiling water; drain and place in a large bowl. Add the ham, soup, sour cream, onion, olives, mustard, seasoned salt, and worcestershire sauce.

Transfer to 2 greased 9x13 inch baking dishes or foil pans. In a bowl, toss breadcrumbs and butter; add cheese. Sprinkle over casseroles. Cover one casserole with several layers of plastic wrap, label and freeze.

Bake the second casserole, uncovered, at 325 degrees for 30 minutes or until heated through.

TO SERVE:
Remove wrapping and bake frozen casserole, uncovered, at 350 degrees for 90 minutes. Or thaw in refrigerator overnight and bake, uncovered, at 325 degrees for 55 minutes or until heated through.

YIELD: two 9x13 inch pans (8 servings each)

By: Jenny Ahlstrom Stanger