The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Swissed Ham and Noodles Casserole

A casserole version of a ham and swiss sandwich.

Ingredients:

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
2 Tbsps. Butter
1 10.75-oz. can Cream of Mushroom Soup, condensed
8 ozs. Sour Cream

Directions:

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.

Notes:

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.

Print

Other Information:

Source: My variation of a recipe in The Classic Cookie & Cafe Cookbook.

Times:
Preparation: 0:45
Bake: 0:30
Total: 1:30

Yield: 2 quarts
Servings: 6

Nutrition Facts per Serving:
599 Calories
36g Fat (53.6% calories from fat)
32g Protein
38g Carbohydrate
2g Dietary Fiber
141mg Cholesterol
1574mg Sodium.

Exchanges per Serving:
2 Grain(Starch)
3 1/2 Lean Meat
1/2 Vegetable
0 Non-Fat Milk
4 1/2 Fat.

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