#252 – Ham and Swiss Casserole & Easy Cherry Bars

hosted by Laverne Diede & Rhonda Fitterer

Ham and Swiss Casserole

1 package, 8 oz., egg noodles, cooked and drained
2 cups fully cooked ham, cubed
2 cups shredded Swiss cheese
1 can condensed cream of celery soup, 10 ¾ ounces, undiluted
1 cup sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion

Preheat oven to 350 degrees. In a greased 13×9-inch baking dish, layer half the noodles, ham, and cheese. In a large bowl, combine soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, for 40-45 minutes or until heated through.

Easy Cherry Bars

1 cup butter
3 cups flour
1 1/2 cup sugar
1 1/2 tsp. baking powder
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 can (20 or 21 oz.) cherry pie filling
1 1/2 cup powdered sugar
1/3 cup milk
1 Tbsp. butter, softened

Preheat oven to 350 degrees. Cream the softened butter and sugar together. By hand beat in one egg at a time. Add vanilla. Add the flour, baking powder and salt. Blend well. Put 2/3 dough in a 10×15-inch jelly roll pan. Carefully spoon cherry pie filling on top of dough to within one inch of the edge of pan. With a tablespoon put the remaining 1/3 of dough on top of pie filling in random spots. Bake for 30-40 minutes. While the bars are baking, mix frosting ingredients. Allow bars to cool 20 minutes and drizzle the frosting over the bars. These bars can also be made with lemon, blueberry or apple pie filling.


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