Tuesday, February 14, 2017
Ham & Noodle Casserole
Ham & Noodle Casserole 8 ounces uncooked egg noodles 1 lb diced leftover cooked ham 2 stalks celery, sliced thin 1 small onion, diced 2 tablespoons oil 1 (10 3/4 ounce) can cream of chicken and mushroom soup or 1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup 1 (8 ounce) can mushroom pieces 1/2 cup chicken bouillon or 1/2 cup broth 1 cup shredded cheddar cheese 1 tablespoon Worcestershire sauce 1/2 teaspoon dried thyme 1/4 teaspoon dried marjoram 5 dashes Tabasco sauce (optional) 1/4 cup breadcrumbs 2 tablespoons melted butter or 2 tablespoons melted margarine Preheat oven to 350°F. Cook noodles according to package directions. Drain and pour into large mixing bowl. Saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes. Remove from heat and stir into cooked noodles. Stir in ham, soup, mushrooms, bouillon or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using. Pour mixture into an ovenproof casserole dish. In a small dish, stir together melted butter or margarine and bread crumbs until well blended. Sprinkle between your fingers over the surface of the casserole. Bake casserole in oven preheated to 350°F for 40 minutes.