Hamming It Up Noodle 'n Cabbage casserole
"Wonderful way to use up left over ham! This is best if you make it one day and heat it up the next"
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1⁄2 medium cabbage, shredded into 1 1/2-inch pieces
- 8 ounces egg noodles, cooked until just tender,drained and rinsed in cold water
- 3 cups 2% low-fat milk
- 1⁄4 cup butter
- 3 cups ham, diced (1/2")
- 3 eggs, beaten
- 1⁄2 teaspoon caraway seed
directions
- Preheat oven tp 350F degrees.
- In a saucepan warm the milk until it just starts to bubble around the edge of the pan.
- remove from heat (watch your milk that it doesn't scorch on the bottom).
- In a skillet, melt butter, saute the cabbage until tender, about 5 minutes.
- Butter a 3 quart oven proof dish, in even layers add 1/2 of the cooked noodles, then 1/2 of the cabbage then add the ham.
- Top with remaning cabbage and then the noodles.
- In a bowl beat the scalded milk with the eggs and caraway seeds.
- Pour over the cabbage/noodles.
- Bake uncovered for 1 hour or until a knife comes out clean when inserted.
- Serve.
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Reviews
-
I love cabbage in any shape or form and this cetainly hit the spot! I made this the day before and then reheated the next day, as you suggested. The cabbage and noodle combination is wonderful. -
In theory, I should really like this recipe, as it's got ingredients that I enjoy. Unfortunately, I found it to be rather bland. After the first time, I tried jazzing it up by sauteing a sweet red pepper and a small onion with the cabbage. That helped, but it needs a topping to prevent to uppermost noodles from becoming crispy, so I tried buttered bread crumbs and even some shredded cheddar. I don't like to rate something average, but this is. It's not bad, but neither is it great.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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