I’ve been cooking since I could reach the stove. We didn’t have a pot to piss in (as my Dad would say) and we had to make budget-friendly meals. He had huge three-ring binders of recipes – and he was a bit OCD – so ever since I could write – I could hand copy recipes from magazines to paper and put them in the binder. He would leave comments on them for the next time and categorize them – it was a part-time job for me!
As part of that – I learned how to cook at a young age. Early on, I would have dinner ready when he got home from work. This was the first meal I learned how to make!
I learned how to make it using tuna – but later in life – I realized that I like canned ham way better than canned tuna. That said – you can use either. It’s a super simple recipe – but it’s definitely a comfort food for me since I’ve made it probably 1000 times.
We always made this Tuna Casserole (or now – Ham Casserole) with egg noodles but – as you may know – my husband is allergic to eggs – so I substituted bowties and it was just as tasty.
Other than the canned ham and the bowties – the ingredients are super simple: cream of mushroom soup and milk. I did add those yummy fried onions on top and a bit of parsley. Other recipes have peas and cheese but I’m good with this as is. The ham adds texture and a bit of saltiness which I love.
Ham + Noodle Casserole
prep time: 15 MINScook time: 20 MINStotal time: 35 mins
My favorite casserole but with a twist!
ingredients:
- 2 1/2 cups farfalle pasta or egg noodles
- 1 can chunk ham
- 1 can cream of mushroom soup
- 1/3 can (1/2 cup) milk
- 1/4 cup crispy fried onions
instructions:
- Preheat oven to 350 degrees
- Boil noodles according to package directions
- Mix noodles, ham, soup and milk (use soup can to measure milk)
- Pour mixture into greased casserole dish
- Top with crispy fried onions
- Bake at 350 for 20 minutes
Created using The Recipes Generator
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