Ham And Sour Cream Baked Noodles Recipe - Cooking Index
Ham And Sour Cream Baked Noodles Recipe - Cooking Index
This is a good version of the classic macaroni-and-cheese dish. Serve it with a fresh fruit salad and rye crackers. It's a good dish to take to a potluck dinner, or to a friend in bed with a cold.
Type: Pasta| 3 | Water - (12 cups) | |
| 1 tablespoon | 15ml | Salt - pIus |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Wide egg noodles - (12 ounces) | |
| 6 tablespoons | 90ml | Butter |
| 1 | Green bell pepper | |
| 3 | Celery stalks | |
| 1 | Onion (small) | |
| 2 | Eggs | |
| 1 1/2 cups | 219g / 7.7oz | Cottage cheese |
| 1 1/2 cups | 355ml | Sour cream |
| 1/2 lb | 227g / 8oz | Cooked ham |
| = (to make 2 cups chopped) | ||
| Freshly-ground black pepper - to taste | ||
| Special Equipment | ||
| Eight-cup ovenproof casserole |
Preheat oven to 350 degrees.
Put the water in a large pot, add 1 tablespoon salt, and set over high heat. When the water boils, add the noodles, stir with a fork, and turn the heat down to medium-high. Cook the noodles for 7 to 9 minutes. Use a fork to fish a noodle out of the water, run it under cold water, and taste. If it is tender, the noodles are done; if a little firm, let cook 2 more minutes and taste again.
When tender, dump the noodles into a colander set in the sink and let the water drain away. Put the hot noodles in the casserole. Add the butter in chunks to the casserole and stir to melt the butter in the hot noodles. Stir well, so the noodles are coated by butter; this will keep them from sticking together while you prepare the rest of the ingredients.
Finely chop enough of the pepper to make 1/2 cup. Wrap any leftover pepper in plastic wrap and store in the refrigerator for later use.
Trim the ends off the celery stalks, discard them, and finely chop the stalks.
Peel and finely chop the onion. Measure 1/4 cup; wrap and store unused onion in the refrigerator.
Beat the eggs slightly with a fork or small whisk in a small bowl.
Dump the cottage cheese, sour cream, chopped ham, the eggs, the 1/2 teaspoon salt, and the vegetables into the casserole. Mix well with a large spoon.
Bake for 40 minutes, or until bubbling and set. The top should look crisp and browned in spots. Serve hot.
This recipe yields 4 servings.
Source:
Cookbook Digest, Nov/Dec, 1999
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