American · Dinner
Ham and Cheese Noodle Casserole
Diced cooked ham folded through egg noodles in a baked cheddar and cheese sauce. Onion and mustard sharpen a milk-based bechamel, and a buttered breadcrumb top browns in the oven for crunch. Served hot from the dish as a comforting one-plate casserole with a scatter of parsley.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
720Calories
52.7gProtein
37.1gFat
40.1gCarbs
13.7gSugar
2.1gFiber
2900mgSodium
170mgChol
19.5gSat Fat
520mgPotassium
480mgCalcium
2.1mgIron
1.2mcgVitamin B12
3.8mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Heat the oven to 375F (190C), butter a small baking dish, dice the ham, finely chop the onion, and set aside.
2
Boil
Cook the egg noodles in salted water over high heat for 6 minutes until just shy of tender, then drain.
3
Sweat
Cook the chopped onion in the butter over medium-low heat for 4 minutes until soft and translucent, stir in flour for 1 minute.
4
Simmer
Whisk in whole milk gradually over medium heat, cook 4 minutes until it coats a spoon, stir in mustard and grated cheddar off heat.
5
Plate
Fold noodles and diced ham through the sauce, spread into the dish, top with panko and cheddar, bake at 375F for 18 minutes, rest, scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked ham
- 5 oz140g dry egg noodles
- 3.2 oz90g cheddar cheese
- 1 1/2 cup360ml whole milk
- 11 onion
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp all-purpose flour
- 2 tsp2 tsp Dijon mustard
- 1 oz30g panko breadcrumbs
- 2 tbsp2 tbsp parsley
- a pinch of salt and black pepper
