Prep 15 mins
Cook 30 mins
Much better than the other recipes that use canned soup; homemade tasting, and a family favorite.
- 8 ounces egg noodles
- 1⁄4 cup unsalted butter
- 1 onion, chopped
- 1⁄4 cup flour
- 2 cups milk
- 1⁄2 cup half-and-half
- 1 cup cheddar cheese, shredded
- 8 ounces ham, diced
- 1 teaspoon kosher salt
- 1⁄8 teaspoon pepper
- 1 cup breadcrumbs
- Cook noodles according to package directions. Melt the butter in a large saucepan, add onions and saute until soft. Add the flour and stir for about 1 minute. Slowly add milk while stirring until smooth. Add salt & pepper. Add cheese and stir until melted (taste). Add the ham and noodles and pour everything into a greased (use pam) casserole dish.
- In a small saucepan melt a tablespoon butter; add breadcrumbs and saute until "toasted", then sprinkle on top of ham & noodles.
- Bake at 375 for approximately 30 minutes.
I picked this recipe because I had some leftover Easter ham...am I glad I did! I did add garlic (love that garlic) but other than that I followed the recipe. Simple and easy. Thank you! I will be adding this to my collection. Made for Spring PAC 09.