Ham, Vegetable, and Noodle Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 Ingredients:
2 cups medium wide egg noodles |
2 tablespoons olive oil |
1 large onion, chopped |
1 red bell pepper, chopped |
1 cup frozen baby peas |
4 eggs |
1 1/2 cups whole milk |
1 teaspoon dijon mustard |
1/2 teaspoon lemon-pepper seasoning |
1/4 teaspoon salt |
1 cup diced ham |
1 cup shredded sharp cheddar cheese, divided |
Directions:
1. 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.
2. 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.
3. Whisk eggs, milk, mustard, lemon-pepper seasoning, and salt in medium bowl.
4. Layer noodles, ham, 1/2 cup of the cheese, and vegetables in baking dish. Pour in egg mixture; top with remaining cheese.
5. Bake 40-45 minutes or until knife instered in center comes out clean. Cool on wire rack 10 minute.
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