Prep 20 mins
Cook 30 mins
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.
- 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
- 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.
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!
This is amazing, Great way to use up some of the left over Christmas ham! YUM ;-)
I really enjoyed this. Thank you for posting it.