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Ham & Noodle Stove Top Casserole

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Ingredients

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8 ounces extra wide egg noodles
1 tablespoon vegetable oil
1 lb cooked ham, cubed (about 2 cups)
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon white pepper
1 (10 3/4 ounce) can cream of mushroom soup (campbell's)
1/4 cup milk
2 cups shredded extra-sharp cheddar cheese

Nutritional information

908
Calories
475 g
Calories From Fat
52.8 g
Total Fat
23.8 g
Saturated Fat
225.8 mg
Cholesterol
1062.5 mg
Sodium
49.5 g
Carbs
2.2 g
Dietary Fiber
3.4 g
Sugars
56.9 g
Protein
234g
Serving Size

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Ham & Noodle Stove Top Casserole

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    My family loved this dish, even my 5 yo grandson. Like some of the other reviewers, it did seem to be a goopy mess. However, I put the cheese in the cool noodles and stirred them around. Then, I poured the milk, soup, ham mixture over the noodles and stirred. The cheese melted relatively quickly and evenly. I put it back on the burner at a low temp just until the cheese was completely melted and the noodles were warm. The correction I will make next time is to reorder the steps. I made a note to myself to add the thyme, salt and pepper into the milk & soup mixture and stir thoroughly before adding to to the ham & onion. I think one could sub garlic powder or some other fave seasoning in place of the thyme if one doesnt care for thyme. We do, so it worked for us.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Ham & Noodle Stove Top Casserole, Pennsylvania Dutch Style, This was a casserole that my Mom used to make, but I had lost her recipe I recently found one really similar to hers on the Campbell’s website, so I added what I knew she added, thereby tweaking it to my own taste Very easy, and very tasty! True comfort food , My family loved this dish, even my 5 yo grandson Like some of the other reviewers, it did seem to be a goopy mess However, I put the cheese in the cool noodles and stirred them around Then, I poured the milk, soup, ham mixture over the noodles and stirred The cheese melted relatively quickly and evenly I put it back on the burner at a low temp just until the cheese was completely melted and the noodles were warm The correction I will make next time is to reorder the steps I made a note to myself to add the thyme, salt and pepper into the milk & soup mixture and stir thoroughly before adding to to the ham & onion I think one could sub garlic powder or some other fave seasoning in place of the thyme if one doesnt care for thyme We do, so it worked for us , Wasn’t that bad Didn’t need to cook the onion & ham a whole 15 minutes As for 2 cups of cheese I didn’t use that much to begin with, put a handful in to start and added from there and still didn’t use the full 2 cups Added peas at the end, but after cooked separately first I think next time might use fresh mushrooms and cheese soup instead


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    Steps

    1
    Done

    Cook the Noodles According to the Package Directions. Drain and Slightly Butter.

    2
    Done

    Meanwhile, Heat Oil in a 4 Quart Saucepan Over Medium-High Heat. Add Onion and Saute For 1 Minute. Add Ham and Cook For About 15 Minutes, Until the Onion Is Tender. (stirring Occasionally.).

    3
    Done

    Stir in the Soup and the Milk. Reduce the Heat to Medium-Low. Cook and Stir For 5 More Minutes.

    4
    Done

    Add the Cheese and Stir Until It Melts.

    5
    Done

    Gently Mix in the Noodles and Cook Just Until Heated Through.

    Avatar Of Alana Perry

    Alana Perry

    Comfort food connoisseur dedicated to sharing hearty recipes that warm the soul.

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