Buttered Noodles With Ham
"Do you have some leftover baked or deli ham? This is a great way to turn it into a family home-cooked meal. The recipe comes from Clover Valley Foods (dry pasta producers) and is an inexpensive solution to producing an easy, good-tasting and filling supper. Preparation time includes cooking the noodles. Enjoy!"
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
5
ingredients
- 12 ounces egg noodles, cooked au dente
- 2 tablespoons olive oil
- 1 tablespoon fresh garlic, minced
- 1 1⁄2 cups onions, julienned
- 2 cups cooked ham, roughly chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 5 tablespoons butter
- 1⁄3 cup parmesan cheese, freshly grated
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
directions
- Heat the olive oil in a large skillet over medium heat and saute the onions for 4 minutes.
- Add the garlic and saute for one additional minute.
- Add the ham, spices, and herbs and then cook for 5 more minutes.
- Add the ham blend to the cooked noodles in a large cooking pot and stir carefully.
- Add in the butter and Parmesan cheese and simmer over low heat until butter and cheese have melted. Serve.
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Reviews
-
The ham mixture in this recipe is out of this world, but when combined with the noodles the noodles just overwhelm the ham, and all you taste is the noodles. Next time I make this I would cut the noodles about in half. The ham mixture would also make a fantastic frittata base, I think. -
GREAT recipe! This is so easy to make. I made this for my caregiver and he loved it. Because we are vegetarian, we used a soy ham product that we cut into cubes and also used a soy cheese. I also added a touch of soy milk to make it a little creamy. Thanks for a nice and easy recipe.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
