Someone once defined eternity as two people and a Christmas ham. When Rod and I received not one, not two, but three Christmas hams in one week, I came up with this recipe, which has since become one of our post-holiday favorites. 

8  ounces uncooked egg noodles 
1  lb. diced leftover cooked ham 
2  stalks celery, sliced thin 
1  small onion, diced 
2  tablespoons oil 
1  can cream of chicken and mushroom soup OR cream of mushroom soup OR cream of chicken soup 
1  can mushroom pieces 
1/2  cup chicken bouillon or broth 
1  cup shredded cheddar cheese 
1  tablespoon Worcestershire sauce 
1/2  teaspoon dried thyme 
1/4  teaspoon dried marjoram 
5  dashes Tabasco sauce (optional) 
1/4  cup breadcrumbs 
2  tablespoons melted butter or margarine 

• Preheat oven to 350 degrees.
• Cook noodles according to package directions. Drain and pour into large mixing bowl.
• Saute celery and onions in skillet with oil over low heat until vegetables are transluscent, not browned, about 5 minutes.  Remove from heat and stir into cooked noodles.
• Stir in ham, soup, mushrooms, boullion or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using. Pour mixture into an ovenproof casserole dish.
• In a small dish, stir together melted butter or margarine and bread crumbs until well blended.  Sprinkle between your fingers over the surface of the casserole.
• Bake casserole in oven preheated to 350 degrees for 40 minutes.

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