1-1/2 pounds uncooked egg noodles
3 pounds cubed fully cooked ham
4 cans (10-3/4 ounces each) condensed cream of chicken soup
4 cups frozen cut green beans, thawed
1 cup milk
1/4 cup butter, melted
2 cups (8 ounces) shredded colby-monterey jack cheese

Cook pasta according to package directions. Meanwhile, in a 
large bowl, combine the ham, soup, beans, and milk. Drain the
pasta; pour over the ham mixture and toss to coat. Transfer
to two greased 13-in x 9-in x 2-in baking dishes.

Drizzle each with butter; sprinkle with cheese. Cover and
freeze one casserole for up to 3 months. Bake the remaining
casserole, uncovered, at 350 for 25-30 minutes or until
heated through.

To use frozen casserole: Thaw in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 350 for 40-45 minutes or until heated through.

Yield: 2 casseroles (8 servings each).