Creamy Ham and Noodle Casserole I
Ingredients
- 1 package egg noodles
- 1 lb. broccoli florets, about 4 cups
- 1 jar Alfredo pasta sauce
- 1 cup shredded Swiss cheese
- 1/4 cup milk
- 1/8 tsp. pepper
Directions
Preheat oven to 350 degrees F. In large pot, cook noodles according to package directions until almost tender, adding broccoli during last 3 minutes of cooking time; drain. Stir in sauce, ham, 1/2 cup cheese, milk and pepper; transfer to 1 1/2 qt. baking dish. Sprinkle with remaining cheese. Bake until browned and bubbly, 30 minutes.
By Robin from Washington, IA
Creamy Ham and Noodle Casserole II
Ingredients
- 6 cups cooked ham, cut in 1 inch cubes
- 2 packages frozen peas (10 oz. each)
- 1 cup chopped celery
- 1 cup canned mushrooms, drained
- 3/4 lb. extra fine egg noodles, cooked and drained
- 1/2 cup butter
- 1/2 cup flour
- 2 cups half and half cream
- 2 cups milk
- 1 cup chicken broth
- 3/4 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. lemon juice
- 2 Tbsp. grated onion
- 2 Tbsp. finely chopped parsley
- 1-2 tsp. salt
- 1/4 tsp. rosemary
- 1/2 tsp. savory
- 1/8 tsp. cayenne pepper
- 1 cup mayonnaise
Directions
Cook peas until tender but crisp; drain. Add celery and mushrooms to peas; set aside. Prepare noodles and set aside. In saucepan, melt butter and blend in flour. Slowly add cream, milk, and broth; cook till thickened, stirring constantly. Add cheeses and lemon juice. Season with onion, mustard, parsley, salt, rosemary, savory, and pepper. Remove from heat and stir in mayonnaise. Mix sauce with ham and noodles. Arrange layers of ham mixture and vegetables in a 4 qt. casserole. Top with ham mixture. Bake, uncovered, at 350 degrees F for 30 minutes or until bubbly. Can be made ahead. Serves 10-12
By Robin from Washington, IA
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