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Ham & Noodle Stove Top Casserole

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Ingredients

Adjust Servings:
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
1062.5mg
Sodium
49.5 g
Carbs
2.2 g
Dietary Fiber
3.4 g
Sugars
56.9 g
Protein
234g
Serving Size (g)
4
Serving Size

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Ham & Noodle Stove Top Casserole

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    Cuisine:

    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.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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