Ham and Noodle Casserole
"With all the discussions about ham lately, thought some would like my favorite casserole using leftover ham. I cut it off a package of noodles years ago."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 ounces uncooked extra wide egg noodles
- 1⁄2 lb ham, finely chopped
- 8 ounces shredded cheddar cheese
- 1⁄2 green pepper, chopped
- 1 (10 1/2 ounce) can condensed cream of celery soup
- 1⁄2 cup milk
- 1 teaspoon horseradish
- 1 teaspoon prepared mustard (I use dijon)
- 1⁄4 teaspoon pepper
- 1⁄4 cup dry breadcrumbs
- 2 tablespoons butter or 2 tablespoons margarine, melted
directions
- Cook noodles according to package directions; drain.
- Combine ham, cheese,green pepper,soup, milk, horseradish, mustard and pepper in a large bowl.
- Stir in noodles.
- Turn into a greased 1 1/2 quart casserole dish.
- Sprinkle with dry bread crumbs and drizzle with melted butter or margarine.
- Bake in 325°F oven for 30 minutes.
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Reviews
-
Comfort food! This is good but a little heavy -- would be just right for a cold winter day. I substituted horseradish sauce for horseradish, which may have been what was intended (where would you even buy horseradish?). I used plain yellow mustard and left out the breadcrumbs because I don't like them. By the way, I needed a slightly larger casserole dish than the instructions say. Oh, and it didn't say whether to bake covered or uncovered, so I baked uncovered and it turned out well. This casserole is definitely not lite, with lots of cheese.
Tweaks
-
Comfort food! This is good but a little heavy -- would be just right for a cold winter day. I substituted horseradish sauce for horseradish, which may have been what was intended (where would you even buy horseradish?). I used plain yellow mustard and left out the breadcrumbs because I don't like them. By the way, I needed a slightly larger casserole dish than the instructions say. Oh, and it didn't say whether to bake covered or uncovered, so I baked uncovered and it turned out well. This casserole is definitely not lite, with lots of cheese.
RECIPE SUBMITTED BY
joan in CNY
syracuse, ny
I am now a full time homemaker, having retired from a career in Market Resarch for over 20 years-a profession I entered after raising 4 children. Why this field after a degree in Music Education? Who knows? It just appealed to me and the hours were right at first when my children were still at home. I eventually went full-time, but last year decided to retire and join my husband who is a retired engineer. We have had a computer for over six years now and I love getting new recipes off the internet. I print them out and have a three ring binder full of them. Some of them prove to be duds, but most are keepers.
