Recipe by Sherri Dodsworth
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.
Top Review by Musical Joy
Thanks for the recipe! I've been trying to find ways to use the ham that I have frozen from Christmas. This was easy and yummy. My two little girls really liked it too. Used cream of chicken soup and omitted the mushrooms since we don't care for them. The tabasco sauce was a great touch!
- 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
Directions See How It's Made
- 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.