The trick to using pasta in a freezer meal is to cook the pasta for half the shortest cooking time listed on the package directions. The reason for that is because while it sits in the freezer, the pasta absorbs moisture from the other ingredients, softening them even more. If you cook the pasta too long, then you'll end up with mushy noodles when you thaw and cook them to eat.
Or, if you don't want to worry about freezing this meal, then just make it as is!
Here's what you'll need:
1 (8 oz) pkg. corkscrew noodles
2 C. cubed ham (or shredded if you want to use leftover ham)
1/2 a 1 lb. pkg frozen peas
1 C. shredded cheddar or colby jack cheese
1 C. shredded mozzarella cheese
1 can cream of mushroom soup or cream of chicken soup
1 C. sour cream
Cook noodles as directed on package. Drain. Combine cheeses, soup, and sour cream. Stir in ham, noodles, and peas.
Place in a greased baking dish.
Bake at 350 degrees, covered, for 15 to 20 minutes or until cooked through.
If you want to freeze this, cook noodles for half the time suggested on package. Drain. Combine cheeses, soup, and sour cream. Stir in ham, noodles, and peas . Place in a gallon freezer bag. Label and freeze.
To serve: Thaw. Place in a greased baking dish. Bake at 350 degrees, covered, for 45 minutes. Stir before serving.