Ham Noodle Casserole is a delicious and homey meal your family will love. This dish is also a great one to make with some left over ham that you often have during the holiday season.
To begin, preheat your oven to 350 degrees.
Start cooking a package of egg noodles according to package directions. I used the wide noodles, but you can use whichever you prefer.
While those cook, you’ll make some bread crumbs. Toast a piece of bread, then pulse it in the food processor a couple times until you have fine bread crumbs. Set that aside for now.
In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and let it cook for just a minute until it is bubbly.
Add in 2 cups of milk and 1/2 teaspoon each of freshly ground black pepper and salt.
Add in 1 teaspoon of dried parsley. Bring this to a gentle boil over medium heat, stirring continually.
When the noodles are done cooking, strain them with a colander, and set them aside for a moment.
When your sauce comes to a boil and thickens, add in 6 ounces of grated sharp cheddar cheese (I used a sharp white cheddar). Stir this in until it is melted.
In a heat-safe bowl (or simply use the pot you cooked the noodles in, rather than dirtying another dish) combine the noodles and sauce, along with a cup of frozen peas and 2 cups of diced, cooked ham. Stir it all together.
Pour the mixture into a baking dish that has been sprayed with non-stick cooking spray. You can use a 2 quart casserole dish if you like. I chose to use a large cast iron skillet.
Now in another dish combine the bread crumbs that you made, with a tablespoon of melted butter. Stir those together. I melted the butter in a small skillet, and simply added the bread crumbs in there.
Sprinkle the buttered crumbs all over the top of the casserole. Cover your baking dish with foil, and bake for 15 minutes. Uncover the dish and continue to bake for another 10 minutes or until the casserole is bubbly.
Enjoy this comforting meal.
Serving Size 1
Amount Per Serving Calories 372 Total Fat 20g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 7g Cholesterol 86mg Sodium 945mg Carbohydrates 25g Fiber 2g Sugar 2g Protein 23g
This recipe was shared in the weekly Meal Plan Monday at Southern Plate.