Creamy Ham, Veggies and Noodle Bake
You can never have too many side dish recipes, so give Creamy Ham, Veggies and Noodle Bake a try. This recipe makes 12 servings with 266 calories, 14g of protein, and 14g of fat each. For $1.12 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Many people made this recipe, and 503 would say it hit the spot. If you have pimientos, shredded cheddar cheese, salt, and a few other ingredients on hand, you can make it. It is brought to you by Can't Stay out of the Kitchen. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. With a spoonacular score of 52%, this dish is pretty good. Similar recipes include Ham-Noodle Bake, Ham & Noodle Bake, and Ham & Broccoli Noodle Bake.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
½ cup buttered bread crumbs (I used 1 stick melted butter plus 1 cup Italian bread crumbs)
¼ cup butter
1 ½ cups chopped celery
2-3 cups cubed fully cooked ham (I used closer to 4 cups)
2 cans cream of mushroom soup
½ cup fresh, torn curly parsley
½ cup chopped green pepper (I used an orange bell pepper)
¼ cup chopped onion (I used 4 green onions, diced)
½ tsp. pepper
2-oz. jar chopped pimientos, drained, or 1 red bell pepper, diced
½ tsp. salt
2 cups cheddar cheese, shredded
0.5-lb. pkg. wide egg noodles (I used 16-oz. farfalle—bow ties)
Equipment:
frying pan
casserole dish
oven
Cooking instruction summary:
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.
Step by step:
1. Prepare noodles according to package directions; drain.In large skillet, melt butter.
2. Add celery, green (or orange) pepper and onion.Cook until tender.Blend in soup and milk.Stir in cheese.
3. Add salt, pepper, and parsley.Cook, over low heat stirring constantly, until cheese melts.
4. Combine noodles, soup mixture, ham, veggies (see note at bottom) and pimientos (if using instead of red pepper); mix well.
5. Pour into greased 3-qt. casserole dish.Top with bread crumbs.
6. Bake, covered, in a 350° oven until hot, 30-40 minutes.Refrigerate leftovers.
Nutrition Information:
covered percent of daily need
