Pasta Potluck Dinner

8 oz. Wide Egg Noodles
1 (10-3/4 oz.) can reduced fat cream of mushroom soup
1 (10-3/4 oz.) can reduced fat cream of celery soup
1 (12 oz.) can no fat evaporated milk
1 (15 oz.) can English peas, drained
1 (14 oz.) can baby carrots, drained
3 cups cooked extra lean ham, cubed
2 cups lite mozzarella cheese, shredded
1 large onion, thinly sliced, rings separated
1/2 cup cheddar cheese
salt and pepper to taste

Cook pasta according to package directions, drain.

While pasta is cooking, combine the soups and milk until well blended. Stir in the peas, carrots, ham, cheese, onions, and seasonings. Mix soup mixture with drained pasta until well blended. Pour into a greased 13x9 casserole dish. Top with cheddar cheese.

Bake at 375 degrees for 30 minutes, or until bubbly.

Servings: 10
Source: National Pasta Association