"I got this recipe from the spring 2010 cooking club magazine. I have not tried it yet, but it sounds easy, tasty, and relatively healthy"
medium wide egg noodles
red bell pepper, chopped
frozen baby peas
1 1/2 cups
shredded sharp cheddar cheese, divided
Heat oven to 350. Spray 8 inch square glass baking dish with cooking spray. Cook egg noodles according to package directions; drain. Rinse under cook water. Drain well.
Meanwhile, heat oil in large skilled over med heat until hot. Cook onion and bell pepper 3 to 4 minutes or until they begin to soften, stirring occasionally. Add peas; cook and stir 1 minute or until vegetables are crisp-tender.
Whisk eggs, milk, mustard, lemon-pepper seasoning, and salt in medium bowl.
Layer noodles, ham, 1/2 cup of the cheese, and vegetables in baking dish. Pour in egg mixture; top with remaining cheese.
Bake 40-45 minutes or until knife instered in center comes out clean. Cool on wire rack 10 minute.
Page 2 of 2
Ham, Vegetable, and Noodle Casserole (cont.)