Modified from Taste of Home
4 cups uncooked egg noodles
2 cup cubed ham (leftover Easter ham!)
1 cup cheddar cheese, shredded
1 cup condensed cream of celery soup, undiluted (I will admit this is a total pet peeve...what do you do with the other half!?!)
2/3 cup milk
2 tsp onion, finely chopped
4 tsp butter, melted, divided
1/2 tsp poppy seeds
1/2 tsp oregano
1/4 tsp salt
1/4 tsp basil
6 tbsp dry bread crumbs
Cook noodles according to package directions. Meanwhile, in a small bowl, combine the ham, cheese, soup, milk, onion, 1 tsp butter, poppy seeds and seasonings. Drain noodles; add to ham mixture.
Transfer to baking dish coated with baking spray. Combine bread crumbs and remaining butter; sprinkle over casserole. Bake, uncovered, at 325 for 30-35 minutes or until heated through.
Serves 6.