Thursday, April 11, 2013

Ham Tetrazzini

Okay, I have to admit that this recipe is a comfort food for me.  My mom used to make it when I was a kid.  In an adult attempt to be more health-conscious, I’ve substituted a few “better choices” where I could (I mean, growing up in the 60’s it’s a wonder I haven’t exploded from all the cream of mushroom soup casseroles I was fed!).  I have also added my own flare with some extra ingredients, but the basic recipe is the same.  Tom requests this every year for his birthday dinner (when I’m allowed total access to the kitchen!).   This one’s not too hard to make, so try it with an exotic salad and home-made dressing if you want more of a challenge.  Serves a bunch, but makes good leftovers!  It’s also a great way to use up some of that ham from Easter.  Enjoy! - K

Ham Tetrazzini
1 package (12 oz.) egg noodles (we use the whole-grain variety)
1 tbl. Canola or olive oil
1 stick butter (1/2 cup) - I use a butter & olive oil mix instead, or you could use just olive oil)
1 large onion, chopped
1 medium red bell pepper, chopped
½ lb. mushrooms, sliced
pinch ground black pepper
2 cups (or so) of ham, coarsely diced
1 can (10.75 oz.) 98% fat-free cream of mushroom soup (mom would never!)
1 can (10.75 oz.) water
16 oz. 2% Velveeta cheese, cut into ½ “ cubes
½ cup Parmesan cheese, grated

·         Cook the egg noodles as directed, drain, and put in a large casserole dish
·         Toss the noodles with the 1 tbl. of oil to keep it from drying out, then set aside
·         Melt the butter in a deep skillet over medium heat until hot
·         Add the onion, red bell pepper, mushrooms, and ground black pepper and sautĂ© over medium-high heat until tender, about 20 minutes (stirring occasionally)
·         Add the ham and stir well, continue cooking until ham browns slightly (about 15 minutes)
·         Stir in the cream of mushroom soup, then fill the soup can with water and add that to the skillet
·         Stir continually over medium heat until the sauce is quite hot, about 5 minutes
·         Add the cheese and continue stirring until all the cheese is melted and well mixed into the sauce
·         Pour the sauce over the egg noodles in the casserole dish and mix well
·         Sprinkle the top with the Parmesan cheese
·         Heat oven to 350°
·         Bake at 350° until hot and bubbly, about 45 minutes
·         Serve hot 
 Chef’s note:  You can mix this casserole up ahead of time and get it to the point where you are ready to put it in the oven, then cover and refrigerate several hours until you are ready to bake it. 

1 comment:

  1. I love your cooking blog. thoese salmon cakes would be good with some of thoese cherry tomatoes you are trying to use up.


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