Ugh, I know I hate it when people rate recipes when they changed things, but I'm caving :)
This recipe whips up really fast, and easy. I had leftover egg noddles from beef stroganoff the night before (somehow I always make too many noodles). I made a few substitutions for what I had on hand - milk for the white wine, cheddar for the swiss, and turkey ham for the ham.
It came out sooooo good. I loved how the stuffing mix was a salty crunch, and the noodles were creamy. If you don't like salt, then make sure to use low sodium everything - ham, cream of mushroom, cheese, and stuffing all are typically pretty salty stuff.
The only thing I would work on whem making again, is that it came out, well, soupy. Maybe less water, or let it bake longer?
Despite the sloppy-ness of it, I am more than excited to eat it for leftovers today and tomorrow at work!
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Ugh, I know I hate it when people rate recipes when they changed things, but I'm...