Recipe by Jo Ann L
This is a favorite dish from my childhood. I don't know where my mother got the recipe, but it is obviously a variation on the more familiar Turkey Tetrazzini.
- 4 ounces vermicelli, broken into 2 inch pieces
- 1 (4 ounce) can mushrooms
- 1 small onion, finely chopped
- 4 tablespoons margarine
- 1⁄4 cup flour
- 1⁄2 teaspoon dry mustard
- 1 1⁄2 cups milk
- 2 chicken bouillon cubes
- 2 cups ham, cut into bite-sized pieces
- parmesan cheese
Directions See How It's Made
- Cook vermicelli according to package directions; return to pan.
- Drain liquid from mushrooms and add enough water to make 1 cup; dissolve the bouillon cubes in this liquid.
- In a medium saucepan, saute the onion in the margarine until soft.
- Stir in flour and mustard; cook, stirring constantly, just until bubbly.
- Stir in the milk and the mushroom liquid mixture.
- Cook and stir until the sauce thickens and boils for 1 minute.
- Pour sauce over vermicelli, then stir in mushrooms and ham.
- Pour into a baking dish that has been sprayed with nonstick spray.
- Sprinkle with Parmesan. (Amount to taste, but I think it tastes best with the top surface of the casserole pretty much covered.)
- Bake at 350° about 1/2 hour, or until bubbly hot.