Someone once defined eternity as two people and a Christmas ham. When my husband and I received not one, not two, but three Christmas hams in one week, I came up with this recipe, which has since become one of our post-holiday favorites.
- 8 ounces uncooked egg noodles
- 1 lb diced leftover cooked ham
- 2 stalks celery, sliced thin
- 1 small onion, diced
- 2 tablespoons oil
- 1 (10 3/4 ounce) can cream of chicken and mushroom soup or 1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
- 1 (8 ounce) can mushroom pieces
- 1⁄2 cup chicken bouillon or 1⁄2 cup broth
- 1 cup shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried marjoram
- 5 dashes Tabasco sauce (optional)
- 1⁄4 cup breadcrumbs
- 2 tablespoons melted butter or 2 tablespoons melted margarine
- Preheat oven to 350°F.
- Cook noodles according to package directions.
- Drain and pour into large mixing bowl.
- Saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes.
- Remove from heat and stir into cooked noodles.
- Stir in ham, soup, mushrooms, bouillon or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using.
- Pour mixture into an ovenproof casserole dish.
- In a small dish, stir together melted butter or margarine and bread crumbs until well blended.
- Sprinkle between your fingers over the surface of the casserole.
- Bake casserole in oven preheated to 350°F for 40 minutes.