A casserole version of a ham and swiss sandwich.
|8 ozs.||Egg Noodles, dry, medium|
|1/2 cup||Onion, chopped|
|1/2 cup||Green Bell Pepper, chopped|
|8 ozs.||Swiss Cheese, 2 cups shredded|
|1 lb.||Ham, cubed, about 3&1/3 cups|
|1 10.75-oz. can||Cream of Mushroom Soup, condensed|
|8 ozs.||Sour Cream|
Heat enough water to cook the Egg Noodles. Grease a 3 quart 9x13" casserole with butter, but not from the 2 tablespoons above. Chop and measure the Onion and Green Bell Pepper and set aside. Shred the Swiss Cheese and cube the Ham, setting both aside.
Begin to cook the noodles according to the package directions.
Meanwhile, in a 1 quart or larger saucepan, melt the Butter over medium heat and sauté the chopped onion and green pepper about two minutes until the onion is translucent but the liquid has not all evaporated. Remove from the heat and stir in the condensed Cream of Mushroom Soup and the Sour Cream to blend.
Preheat an oven to 350°F.
Drain the noodles and spread 1/3 of them (about 1&1/3 cups) in the bottom of the buttered casserole. Spread a layer of 1/3 of the shredded cheese over the noodles. Layer 1/3 of the ham atop the cheese and then spoon 1/2 of the sauce (about 1&1/3 cups) over all. Repeat layers using up everything. The last layer will be ham as no sauce should be left.
Bake for 25 to 40 minutes or until heated through. Let cool 10 to 15 minutes before serving.
When I made this the noodles on top got dried out in the oven as you can tell by the picture. Next time to prevent this I may try using 1/3 the sauce in each layer so it ends with a layer of sauce or just mixing it all up in a bowl to coat the noodles with sauce and then transferring it to the casserole. If the latter, I may hold back 1/2 of the cheese and top the casserole with it. Less curly noodles might also help. The 3 quart 9x13" casserole was a bit shallow for this 2 quart mixture and the surface area may have contributed to the top noodles drying out. Next time I may try a deeper 2 or 2&1/2 quart casserole with less surface area.
Given my fondness for Ham and Swiss on Rye, I may try topping this with buttered rye bread crumbs. If you should try it, let me know what you think.
Source: My variation of a recipe in The Classic Cookie & Cafe Cookbook.
Yield: 2 quarts
Nutrition Facts per Serving:
36g Fat (53.6% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
3 1/2 Lean Meat
0 Non-Fat Milk
4 1/2 Fat.
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