• 8 ounces wide egg noodles
• 1 tablespoon dried onion
• 1 bag (10 oz.) frozen shelled edamame
• 2 cups diced ham
• 2 cups shredded Mozzarella, divided
• 1 cup light sour cream
• 1 can (10.5 oz.) cream of celery condensed soup
• 1 cup panko bread crumbs
• 1 teaspoon dried Italian seasoning

Preheat the oven to 350 degrees.  Coat a 9″ x 13″ baking dish with nonstick spray.  Cook the noodles with the dried onion according to package directions, adding the edamame to the pot in the last three minutes of cooking; drain.

In a large bowl, combine the noodle mixture with the ham, 1 cup Mozzarella, sour cream and soup.  Transfer to the prepared baking dish and bake for 20 minutes.

Combine the remaining 1 cup cheese with the bread crumbs and Italian seasoning.  Sprinkle the crumb mixture over the noodles, return the pan to the oven and bake until the topping is golden and crisp and noodles are bubbly, about ten minutes.

(Sara Ross, Pottawattamie County)