"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 Left-over Ham, by Josephine Lee, is from It's about Thyme!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz package noodles, cooked 1can mushroom soup 1/2 c milk 1 t instant onion 2 t prepared mustard 1 c sour cream 2 c left-over ham cut in 1 inch pieces. 1/4 c dry bread crumbs 1 1/2 T melted butter 1 T Parmesan cheese
Mix first 7 ingredients together and put in casserole Combine the bread crumbs and butter and sprinkle on top along with the Parmesan cheese. Bake at 350 degrees until hot and bubbly.
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