Ingredients

1/2 C. milk
1 can mushroom soup
1 C. sour cream
2 tsp. prepared mustard
1 tsp. minced green onion
1/8 tsp. pepper
4 ounce. noodles, cooked and drained
2 C. thin slices cooked ham
1/4 C. toasted almonds

Cooking Instructions

Gradually add milk to mushroom soup, stirring over low heat to make smooth sauce. Blend in sour cream, mustard, onion and pepper. Arrange half of noodles, ham and sauce in greased 2 quart casserole. Repeat layers. Top with 1/4 C. toasted almonds. Bake at 325 degrees for 25 minutes.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)