Recipe by Theresa P
This sound great and I am planning on making this dish soon! I thought I would share this with all you here so you could try it too! Found recipe in an old textile and clothing workers union cook book I have.
Top Review by LonghornMama
Wonderful! The whole family enjoyed this dish, and it's a nice change from other leftover ham recipes. Even better than I thought it would be, and from very simple ingredients. I used 8 oz of fresh mushrooms sautéed with the onion and leftover ham from my freezer. I don't use canned broths due to MSG, but knowing that the 10 oz can is concentrated, I used 1 1/2 t of jarred organic beef broth base to make 10 oz. Will make again. Thanks for sharing the recipe!
- 1 (8 ounce) package egg noodles, cooked and drained
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 cup chopped onion
- 1 minced garlic clove
- 1 (4 ounce) can sliced mushrooms, drained
- 1 lb ham, cut into 1 inch dice
- 1 tablespoon flour
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup Burgundy wine
- 1 (10 ounce) can beef bouillon
- 1 cup sour cream
- 1⁄2 cup parmesan cheese
Directions See How It's Made
- Melt the 1/4 cup of margarine or butter and sauté onion, garlic and mushrooms until onion is tender (about 5 minutes).
- Add ham and blend in flour, tomato sauce, Burgundy wine and beef bouillon; simmer for 10 minutes, stirring occasionally. Remove from heat and stir in sour cream.
- In greased 2-quart casserole layer 1/3 of the noodles and top with 1/3 of the ham mixture.
- Repeat twice more, ending with ham mixture on top.
- Sprinkle with parmesan cheese and bake at 350°F for 30 minutes.