As soon as the furnace starts to kick in, I know the season of casseroles is beginning. Easy to make ahead, even freeze, they are nice on a cold day. If you don't have leftover ham, purchase a ham steak. But this recipe is at its best when one uses Boar's Head Pesto Parmesan ham. Just have the deli slice it about 1/2 inch thick.
- About 1 1/4 to 1 1/2 cups dry egg noodles. I used Inn Maid medium noodles--non curly
- 2 cups cubed fully-cooked ham, such as "Boar's Head Pesto Parmesan Ham"or any left-over ham.
- 3/4 cup grated Parmesan
- 1 can cream of celery soup
- 1 cup sour cream
- 1/4 pound fresh mushrooms, sliced without the stems
- 1/4 cup finely chopped yellow onion (not sweet onion)
- 1/4 cup finely chopped celery (optional)
- 3/4 teaspoon dried mustard
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon Worcestershire (optional)
- about 1/8 teaspoon cayenne pepper or to taste
- Pinch or two garlic powder
- 1 cup SOFT bread crumbs
- 2 tablespoons melted butter or margarine
- 1 cup shredded Parmesan
Cook noodles. Drain. Put in bowl with a bit of olive oil so they don't stick.
In a large bowl, combine ham, soup, sour cream, mushrooms, onion, mustard, seasoned salt, Worcestershire, cayenne. Mix. Taste and re-season if necessary. Add the noodles and mix. Transfer to an 11 x 7 x 2 greased baking dish or a 9x9 pan.
In a bowl, toss breadcrumbs and butter. Add cheese. Sprinkle over casserole. Bake uncovered at 325-350 degrees for 30-45 minutes or until heated through. You may cover it with foil for the first 30 minutes and then uncovered for the last 15.
Note: To make fresh breadcrumbs, put a couple slices of bread in the mini-processor and whirl until breadcrumbs form. I don't like cubed, uniform ham chunks. Using a sharp knife held at an angle, I make thin non-uniform slices as if you really were using leftover ham. But that's just my own preference.
This can easily be doubled and you can freeze one.
As always, your articles make my mouth water! Sounds delicious!
Your blog is my new cookbook.
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