"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ham and Noodle Casserole, by Joan Erps, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups evaporated milk (can use skim) 3 Tbsp. flour 2 tsp. prepared mustard 1/2 cup canned mushrooms 1/4 tsp. pepper 1 1/2 cup cooked noodles 1/2 cup frozen peas 1 cup diced ham 1/4 cup Parmesan cheese.
In covered jar shake together the evaporated skim milk and flour. Pour into a large sauce pan sprayed with cooking spray. Cook over medium heat until mixture starts to thicken. Stir in mustard, mushrooms, and black pepper. Add cooked noodles, peas, and ham. Mix gently to combine. Pour into an 8 by 8 baking dish sprayed with cooking spray. Sprinkle parmesan cheese over the top.
Bake 25 to 30 minutes at 350 degrees.
4 (25l calories)
I like to double this and use a 9 by 13 pan. Adjust the baking time to about 50 minutes. I have also used whole milk for the white sauce and more ham.
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