Ham and Noodle Casserole

Here’s a simple-to-make casserole that doesn’t use canned cream soup.   I have found that it’s quick to thaw the mixed vegetables by putting them in the bottom of the colander, and then draining the noodles over them.  I topped mine with some crushed canned French fried onion rings, but you can leave them off or use any other topping you like; buttered bread or cracker crumbs or corn flakes during the last 10 minutes.  I have also used some left over sour cream dip instead of the plain sour cream and we really liked it too.  You can use whatever grated cheese you have on hand instead of the Parmesan.

After making this for a while, I discovered one day, when my oven was already full, that this is just as good finished off in the microwave, and much quicker.  Then you can top and crisp up the topping under the broiler, or simply leave off the topping.           

Ham and Noodle Casserole

  6        Ounces  Dry Noodles 

  12      Ounces  Cottage Cheese -- fine curd

  10      Ounces  Frozen Mixed Vegetables -- thawed and drained

  1        Cup  Ham -- cubed

     ¾    Cup  Sour Cream

     ¼    Cup  Skim Milk

  3        Tablespoons  Grated Parmesan Cheese

  1        Tablespoon  Flour

  1        Teaspoon  Dill Weed

Cook noodles; drain.  In a large bowl (or the noodle pot), combine remaining ingredients.  Add noodles, toss to coat.

Transfer to a 2 quart greased baking dish.  Cover and bake for 30 minutes at 400°.  Uncover; bake 8-10 minutes longer until heated through.  Let stand 5 minutes before serving.

Optional:  Instead of baking, cover the casserole with a lid or microwave safe plastic wrap (punctured in a few places) and cook on high for 6-10 minutes, stirring after 5 minutes, until hot and bubbly.

4-6 Servings