Ham and Noodle Casserole

1 cup uncooked noodles

Vegetable oil

1 cup cubed cooked ham

1 can (10 ¼ oz.) condensed cream of chicken soup

1 can (8 oz.) whole-kernel corn, drained

1 tablespoon chopped pimiento

½ cup grated Cheddar cheese

¼ cup chopped green pepper

Cook noodles according to package directions until barely tender; drain and toss with just enough oil to coat. Add noodles and remaining ingredients to greased Crock-Pot; stir to mix, Cover and cook on low setting for 7 to 9 hours.

Makes 2 servings (1 1/2 to 2 quarts).