Creamy Ham, Veggie and Noodle Bake
Fantastic main dish casserole filled with ham, lots of veggies, and pasta. This casserole has a creamy cheese sauce that includes cream of mushroom soup, then it's topped with buttered bread crumbs. It's a terrific way to use up leftover ham from the holidays. This creamy ham dish is comfort food extraordinaire and has always been a family favorite.
Ingredients
- 8 oz. pkg. wide egg noodles I used 16-oz. farfalle—bow ties
- 1/2 cup green pepper chopped, I used an orange bell pepper
- 1/4 cup unsalted butter
- 1 1/2 cups celery chopped
- 1/4 cup onion chopped, I used 4 green onions, diced
- 2 cans cream of mushroom soup
- 2/3 cup milk
- 2 cups cheddar cheese shredded
- 2-3 cups cubed fully cooked ham I used closer to 4 cups
- 2 oz. jar pimientos chopped and drained
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup fresh parsley minced
- 1/2 cup buttered bread crumbs I used 1 stick melted butter plus 1 cup Italian bread crumbs
- 16 oz. bag frozen broccoli, cauliflower and carrots (see note below)
Instructions
- Prepare noodles according to package directions; drain.
- In large skillet, melt butter.
- Add celery, green (or orange) pepper and onion.
- Cook until tender.
- Blend in soup and milk.
- Stir in cheese.
- Add salt, pepper, and parsley.
- Cook, over low heat stirring constantly, until cheese melts.
- Combine noodles, soup mixture, ham, veggies (see note at bottom) and pimientos (if using instead of red pepper); mix well.
- Pour into greased 3-qt. casserole dish.
- Top with bread crumbs.
- Bake, covered, in a 350° oven until hot, 30-40 minutes.
- Refrigerate leftovers.
Notes
NOTE: I ALWAYS add 1-2 cups frozen peas & carrots or 1-2 cups frozen mixed vegetables to the casserole before baking. For this recipe, I used 16-oz. California Blend=broccoli, cauliflower, and carrots.
Recipe adapted from the back of a Prince pasta package.
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