Smoky ham, tender noodles, and a velvety cream sauce marry together in this winner of a meaty dinner, my sensational Ham Casserole!
Servings 8 servings
- 12 ounces dried egg noodles
- 1 1/2 pounds ham cut into 1/2 cubes
- 2 tablespoons vegetable oil
- 1 cup yellow onion chopped
- 1 cup celery chopped
- 4 cloves garlic minced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried Italian seasoning
- 3 cups sharp cheddar cheese shredded divided
- 1 cup frozen petites peas thawed and drained
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish lightly with nonstick cooking spray.
Cook egg noodles in salted water according to package instructions. Drain.
Meanwhile, in a high sided large skillet, table oil and saute onion, celery and garlic, over medium heat, until soft, about 8-10 minutes.
Add the butter to the skillet and melt. When the butter begins to bubble, sprinkle the flour over the top and whisk over medium heat until evenly combined. Cook, stirring constantly, for 1-2 minutes. Remove skillet from heat and slowly whisk in milk. Return to medium heat and cook until the mixture begins to bubble and thicken. Reduce heat to low and stir in Worcestershire Sauce, Tabasco, salt, pepper, Italian seasoning, 1 ½ cups Monterey Pepper Jack cheese, and thawed peas.
Add drain pasta and ham to the skillet and combine well. Pour into prepared baking dish. Sprinkle top with remaining 1 ½ cup cheese. Bake in the preheated oven until heat through and bubbly, about 25-30 minutes.
Serving: 1/8 of the recipe | Calories: 805kcal | Carbohydrates: 49g | Protein: 41g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 176mg | Sodium: 1902mg | Potassium: 688mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1207IU | Vitamin C: 10mg | Calcium: 494mg | Iron: 3mg