Sunday, November 21, 2010

Ham, Vegetable and Noodle Casserole

This recipe is by Judy Armstrong from Norwell, MA from a cooking magazine cut out I got.


2 cups medium-wide egg noodles
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 cup frozen baby peas
4 eggs
1 1/2 cup milk
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 cup diced ham
1 cup shredded sharp cheddar cheese, divided


1. Heat oven to 350 degrees.  Spray 8 inch square glass baking dish with cooking spray.  Cook egg noodles according to package directions; drain.  Rinse under cold running water to cool.  Drain well.

2. Meanwhile, heat oil in large skillet over medium heat until hot.  Cook onion and bell pepper 3 to 4 minutes or until they begin to soften, stirring occasionally.  Add peas; cook and stir 1 minute or until vegetables are crisp-tender.

3. Whisk eggs, milk, mustard, lemon-pepper seasoning and salt in medium bowl.
4. Layer noodles, ham, 1/2 cup of cheese and vegetables in baking dish.  Pour in egg mixture; top with remaining 1/2 cup cheese.

5. Bake 40-45 minutes or until knife inserted in center comes out clean.  Cool in wire rack for 10 minutes.

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