Spring Noodle Casserole

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Lightly grease two 8-inch baking dishes.

Step 3 -In a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions. Drain the noodles.

Step 4 -In a large bowl, add the cream of mushroom soup, the cream cheese, and the milk and stir to combine.

Step 5 -Add the cooked egg noodles, the chopped ham, the broccoli florets, the asparagus, and the baby carrots to the sauce mixture and stir to combine.

Step 6 -Pour 1/4 of the noodle mixture into each of the prepared baking dishes.

Step 7 -In a medium bowl, add the mozzarella cheese and the cheddar cheese and toss to combine.

Step 8 -Sprinkle 1/4 of the cheese mixture over each of the noodle mixtures.

Step 9 -Evenly pour the remaining noodle mixture over the cheese layer in each of the prepared baking dishes.

Step 10 -Add the crushed croutons to the remaining cheese mixture and stir to combine.

Step 11 -Sprinkle the crouton mixture evenly over both of the noodle mixtures.

Step 12 -If serving both casseroles immediately, bake both of the noodle casseroles until they are lightly browned, about 30 minutes. Optionally, freeze 1 of the casseroles for future use.

Step 13 -Serve.