It’s my
opinion that most recipes from large food companies are easy to make and give a
satisfactory dish – after all, they are trying to sell their product. Our grandmother always, always used Creamettes pasta, and this recipe is
from an old cookbook from the company.
I tried it
because it doesn’t use a can of condensed soup, and it called for sour cream
and Swiss cheese, two items I needed to use up. And I wanted to use some Easter ham.
I was afraid it would be too bland, but I used really good Swiss cheese and no-water-added ham, plus the onion and mustard made it taste just right.
I was afraid it would be too bland, but I used really good Swiss cheese and no-water-added ham, plus the onion and mustard made it taste just right.
I used the
pan I cooked the noodles in to cook my onions while my noodles drained in a
colander, and then combined the mixture in the same pan. My husband has taught me not to make so many
dirty dishes!
His opinion
of the casserole…”I knew it would be good because it has everything I like in it.” Serve it with a colorful vegetable and/or a
side salad. Double the recipe for a 13
x 9” pan, bake 35 minutes.
Swiss Ham and Noodle Casserole
¼ pound Egg Noodles (dry weight) --
cooked and drained
1 cup Cooked Ham -- cubed (4
ounces)
¼ cup Onion -- chopped
2
tablespoons Butter
¾ cup
Sour Cream -- room temperature
2
ounces Swiss Cheese -- shredded
1
large Egg -- well beaten
1
teaspoon Dijon Mustard
Canned French Fried Onions -- for
topping
Preheat oven
to 350°. Cook dry noodles according to
package directions.
In a small
saucepan, cook onion in butter until tender.
In large
bowl, combine all ingredients except French fried onions; mix well.
Turn into
greased quart baking dish or smaller baking dishes.
Cover, bake
25-30 minutes (15-20 minutes for smaller dishes) or until hot and bubbly. Uncover, top with French fried onions. Bake 5 minutes longer.
4 Servings
Adapted from "Tried and True from
Creamettes 1981"
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