Family Favorites... Ham and Noodle Casserole

 This recipe is easy to get together and the only thing I saw in the recipe that needed to be clarified was not to over cook the noodles before putting the casserole in the oven. The 30 minutes it is in the oven will cook overcooked noodles to mush. Also, taste the sauce before you add all the horseradish. Horseradish is strong and your family might not want all of it. I used about ½ of the amount the recipe calls for and we felt that was enough for us. Every family varies though so taste as you go along.

Ham and Noodle Casserole
Yield: 4 to 6 servings

¼ cup butter

¼ cup all purpose flour

½ teaspoon salt

⅛ teaspoon pepper

2 ½ cups to 3 cups milk (I put in the larger amount)

3 to 4 teaspoons prepared horseradish (I used 2 teaspoons)

1 tablespoon prepared mustard

6 cups cooked wide egg noodles (about 10 to 12 ounces dry)

2 cups fully cooked ham

1 cup cubed cheddar cheese

½ cup soft bread crumbs toasted or cracker crumbs

 While noodles are cooking (not quite as long as package directions), in a large saucepan over medium heat, melt the butter.  Stir in the flour, salt and pepper. Stir with whisk until smooth. Slowly add the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the horseradish and mustard; mix well. Stir in the cooked noodles, ham and cheese.

 Pour into a greased 2 ½ quart baking dish. Cover and bake at 350° for 20 minutes. Uncover and sprinkle with crumbs. Bake 10 to 15 minutes longer or until heated through.