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Creamy Ham and Noodle Casserole


  • 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
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  • 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


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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