Maine to California Casserole

Maine to California Casserole

8	oz	egg noodles, cooked
1	cup	onion & bell pepper, sauted
1	Tbs	butter
2	cans	cream of mushroom soup, Healthy Request
16	oz	(container) sour cream
1/2	tsp	salt

1/4	tsp	black pepper
2	cups	chicken (or turkey), cooked, chopped
2	cups	ham, chopped
1	cup	black olives, sliced (a little less than 6 oz can)
1	jar	(4 oz) pimentos
1	can	(14 oz) artichoke hearts

1	Cook noodles according to package instructions. Set aside.
2	Saute chopped onion and bell pepper in 1 Tbs butter for 5 minutes until onions are translucent.
3	Mix all ingredients together in a large bowl. Place in 2 casseroles (9x9 or 11x7) and bake at 325° for 30 minutes. Sprinkle with parmesan cheese.
4	Freezes well so you can make 1 pan for now and 1 for later.

This is a good casserole to make to use up left-over ham and turkey from Thanksgiving, Christmas or Easter.

Source

Source: Christy Ellwanger