Ingredients400g tin mushroom soup
145ml double cream or top of the milk
115g cheddar or gruyère cheese (grated)
170g egg noodles (cooked and drained)
3 spring onions (trimmed and chopped)
340g cooked ham (diced)
2 hard-boiled eggs (chopped)
1 tinned or fresh red pepper (chopped)
2 tsp paprika
salt and black pepper
Handy HintIf it doesn't brown quickly enough, place under grill.
Method1. Preheat the oven to 350F (Gas Mark 4, 180C).
2. Put all the ingredients, except the cheese, into a flameproof casserole and stir well to mix.
3. Warm through on the hob.
4. Spread the cheese on top and place the casserole, uncovered, in the oven.
5. Cook until browned on top.