Ham and noodle casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Cup unsalted butter, divided1-2 large onions, chopped (about 2 cups)2 ribs celery, chopped (about 1 cup)2/3 C. all-purpose white flour2 tsp. sea salt1/4 tsp. black pepper2 tsp. dried basil leaves14.5 oz. can low salt chicken broth3 1/4 C. lowat (1%) milk12 oz. bag Ronzoni whole wheat egg noodles16 oz. bag frozen peas or green beans1/2 cup lowfat cheddar, diced4 C. diced ham2 C. Italian bread crumbs
makes 8-10 servings
Heat half the butter (1/2 C./1 stick) in 3-quart saucepan until melted. Add onion and celery and saute until onion is translucent. Add flour, spices and basil. Stir to combine, then heat on low to medium flame until bubbly. Add broth and milk. Stir frequently while bringing to a boil. Allow to boil 1 minute while stirring, so it can thicken.
Meanwhile, cook peas and noodles together for 5 minutes. Drain. Add the drained pasta and veggie back to the pasta pot. Once sauce is done, add it to the noodles and veggies. Add diced cheese and ham. Mix all together well in the pasta pot.
Dump the mixture into a 4-quart oblong casserole dish, or two smaller casserole dishes.
In a separate skillet, melt the remaining 1/2 cup butter with 2 cups Italian bread crumbs, mixing together until moistened. Sprinkle crumbs on top of casserole.
Bake at 350 F 45 minutes to 1 hour.
To make in advance, make recipe up to where you've dumped the mixture into the casserole dish. Do not make buttered bread crumbs. Cover and refrigerate until ready to bake. When ready to bake, put out on the countertop while making the buttered bread crumbs. Bake for 1 hour.
Number of Servings: 10
Recipe submitted by SparkPeople user SISBECKI.
Heat half the butter (1/2 C./1 stick) in 3-quart saucepan until melted. Add onion and celery and saute until onion is translucent. Add flour, spices and basil. Stir to combine, then heat on low to medium flame until bubbly. Add broth and milk. Stir frequently while bringing to a boil. Allow to boil 1 minute while stirring, so it can thicken.
Meanwhile, cook peas and noodles together for 5 minutes. Drain. Add the drained pasta and veggie back to the pasta pot. Once sauce is done, add it to the noodles and veggies. Add diced cheese and ham. Mix all together well in the pasta pot.
Dump the mixture into a 4-quart oblong casserole dish, or two smaller casserole dishes.
In a separate skillet, melt the remaining 1/2 cup butter with 2 cups Italian bread crumbs, mixing together until moistened. Sprinkle crumbs on top of casserole.
Bake at 350 F 45 minutes to 1 hour.
To make in advance, make recipe up to where you've dumped the mixture into the casserole dish. Do not make buttered bread crumbs. Cover and refrigerate until ready to bake. When ready to bake, put out on the countertop while making the buttered bread crumbs. Bake for 1 hour.
Number of Servings: 10
Recipe submitted by SparkPeople user SISBECKI.
Nutritional Info Amount Per Serving
- Calories: 586.0
- Total Fat: 29.7 g
- Cholesterol: 92.9 mg
- Sodium: 1,818.3 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 6.0 g
- Protein: 26.6 g
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