Ham Noodle Stove Top Casserole Pennsylvania Dutch Style Recipes

PENNSYLVANIA DUTCH HAM & NOODLE STOVE TOP CASSEROLE

Steps:

• Cook the noodles according to the package directions. Drain and slightly butter.
• Meanwhile, heat oil in a 4-quart saucepan over medium-high heat. Add onion and saute for 1 minute.
• Add ham and cook for about 15 minutes, until the onion is tender. (Stirring occasionally.).
• Stir in the soup and the milk. Reduce the heat to medium-low. Cook and stir for 5 more minutes.
• Add the cheese and stir until it melts.
• Gently mix in the noodles and cook just until heated through.

CAMPBELL'S PENNSYLVANIA DUTCH HAM AND NOODLE CASSEROLE

Steps:

• 1. Stir soup,onion, milk,ham and noodles and 1 cup of the cheese in a 13x9x2 inch(3 qrt) shallow baking dish. Top with remaining cheese. cover.
• 2. Bake at 400 degrees F for 30 mins or until hot.

CHEESY HAM & NOODLE CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Cook noodles according to package directions.
• Meanwhile, in a large mixing bowl combine both jars of cheese sauce, sour cream, and pepper (if desired) and stir until well blended.
• Drain the cooked noodles and gently stir into the cheese sauce until well coated.
• Stir the ham into the noodle mixture.
• Pour into an ungreased 3 quart casserole dish and set aside.
• After melting the butter add the crushed crackers and mash with a fork until completely coated with butter.
• Spread the buttered cracker crumbs evenly over top of the ham and noodle mixture.
• Bake, uncovered, at 325 degrees for about 35 minutes or until cracker crumbs are evenly browned and the cheese sauce is bubbling through. Serve immediately.

PENNSYLVANIA DUTCH HAM & NOODLE CASSEROLE

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
• Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.
• RECIPE TIPS:.
• Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve vanilla yogurt with fresh blueberries.

PENNSYLVANIA DUTCH NOODLE CASSEROLE

Steps:

• 1. In a large skillet or 4-quart saucepan heat the oil and butter over medium heat. When the butter is melted, add the ham and onion, and sauté for about 3 minutes. Add the peas and carrots, and toss well until coated and glistening with the butter and oil.
• 2. Stir in the evaporated milk, milk, sour cream, and mustard powder. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to medium-low. Add both cheeses, and stir until cheese is melted and smooth. Remove from heat, cover, and set pan aside.
• 3. Cook the noodles according to package directions until al dente or about 6 or 7 minutes; do not over-cook. Drain the noodles, then add warm noodles to the creamy ham and cheese mixture. Heat everything through until bubbling. (If the sauce is too thick side, stir in a few tablespoons of milk to thin it out a bit). Season with salt and black pepper, and serve immediately while still hot.