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| Posted: Thu Jan 24th, 2019 09:38 pm |
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1st Post |
boojum
boojum
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So I am going to make a Ham and Noodle Casserole with some of the ham left over from the beans. This is a recipe I am thinking of trying. Any suggestions on how to improve it?
Ingredients
2 Cups Diced Cooked Ham
16 Ounces Uncooked Egg Noodles
1 (10.75 ounce) Can Cheddar Cheese or Cream of Chicken Soup
1/2 Cup Sour Cream
1/3 Cup Milk
2 Cups Shredded Cheese, I use Cheddar and Mozzarella
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1 Teaspoon Pepper
1/2 Teaspoon Salt
Instructions
Preheat oven to 375 degrees. Spray a 9x13 inch dish with non stick cooking spray, set aside.
Cook the egg noodles according to package directions, drain and set aside.
In a large bowl, whisk together the soup, sour cream, milk, and seasonings until well combined. Stir in the ham, 1 1/2 Cups cheese, and egg noodles. Pour mixture into prepared dish. Cover with foil and bake for 30 minutes.
Remove foil from pan. Top the casserole with the remaining 1/2 cup of cheese. Return to oven for 5 more minutes, until cheese is melted.
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| Posted: Thu Jan 24th, 2019 11:36 pm |
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2nd Post |
Vargr
Vargr
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I wonder if, instead of using canned soup as the foundation for your sauce, you went with a Sauce Mornay but using your selected cheeses instead of the tradition Gruyere + Parmesan, would give you a nicer result?
With a canned soup, you're stuck when what the brand gives you. But with Mornay, you can adjust the thickness, spices/herbs, creaminess, and cheesiness to your own taste.
Note: Sauce Mornay is just a Bechamel sauce + cheese (traditionally gruyère and parmesan but any will work). To create an easy Bechamel: heat butter in a sauce pan. Stir in an equal amount of flour to make a roux. Stir & Fry together to remove the raw flour flavor, but don't brown the roux. Then whisk in heated milk until the sauce is as thick as you like it, and whisk a little touch of nutmeg to finish. A bit of onion powder is also optional.
To turn that into Mornay, just remove from heat and stir in the grated cheese until it melts in the residual heat and the sauce is as cheesy as you like it. You MAY have to return it to heat if you're using a LOT of cheese, and your cheese is cold. Just don't over-heat it, or the cheese can "break".Last edited on Thu Jan 24th, 2019 11:38 pm by Vargr
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Fri Jan 25th, 2019 08:34 am |
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3rd Post |
Melchar
Administrator
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I suggest a teaspoon or 2 of worchestershire sauce to the sauce mix for just a little tang that should compliment them ham & cheese
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| Posted: Sun Jan 27th, 2019 09:50 pm |
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4th Post |
boojum
boojum
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Ok, so I really liked it! I used 12oz of egg noodles instead of 16oz, and was out of onion powder. I used our Smoked Salt for the salt, to increase the smokeyness of the dish. I forgot to add the Worchestershire sauce that Melchar reccomended, I'll have to do that next time.
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| Posted: Mon Jan 28th, 2019 07:16 pm |
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5th Post |
Vargr
Vargr
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Excellent! Sounds really tasty! Glad it worked out well for you!
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We grow not old, so long as we continue to chase our dreams.
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