Vintage Casserole | Cooking Professionally

Ingredients

• 8 ounces egg noodles
• 1 (10.75-ounce) can cream of mushroom soup, undiluted
• 1 (8-ounce) container chive-and-onion-flavored cream cheese, softened
• 2/3 cup milk
• 2 cups glazed ham, cooked
• 1 1/2 cups fresh broccoli flowerets
• 1 (10-ounce) package frozen asparagus, thawed
• 6 baby carrots, chopped
• 1 (8-ounce) package mozzarella cheese, shredded
• 1 (4-ounce) package cheddar cheese, shredded
• 1/2 cup seasoned croutons