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Ham-Noodle Bake Recipe
Ham-Noodle Bake Recipe photo by Taste of Home

Ham-Noodle Bake Recipe

Read Reviews (3)
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Publisher Photo
My husband and I build up an appetite after a long day doing chores on the farm. So I've come to rely on this creamy, comforting casserole. Horseradish and mustard add a little zip. —Mary Richards, Ellendale, Minnesota
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4-6 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-1/2 cups milk
  • 3 to 4 teaspoons prepared horseradish
  • 1 tablespoon prepared mustard
  • 6 cups cooked wide egg noodles
  • 2 cups cubed fully cooked ham
  • 1 cup cubed cheddar cheese
  • 1/2 cup soft bread crumbs, toasted

Nutritional Facts

1 serving (1 cup) equals 470 calories, 24 g fat (13 g saturated fat), 118 mg cholesterol, 1,121 mg sodium, 39 g carbohydrate, 1 g fiber, 24 g protein.

Directions

  1. Preheat oven to 350°. In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened and bubbly. Add horseradish and mustard; mix well. Stir in noodles, ham and cheese.
  2. Pour into a greased 2-1/2-qt. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with bread crumbs. Bake 10-15 minutes longer or until bubbly and heated through. Yield: 4-6 servings.
Originally published as Ham-Noodle Bake in Country Pork 1996, p87

Nutritional Facts

1 serving (1 cup) equals 470 calories, 24 g fat (13 g saturated fat), 118 mg cholesterol, 1,121 mg sodium, 39 g carbohydrate, 1 g fiber, 24 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Ham-Noodle Bake(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 2, 2010

I added broccoli and instead of making the cheese sauce, I cheated and used a combination of a can of cheddar cheese soup and a can of cream of mushroom soup and we liked it.

MY REVIEW
Reviewed Sep. 25, 2010

my whole family loved this! it tasted just yummy down home was just delicious!!!

MY REVIEW
Reviewed Oct. 16, 2009

WAY too much sodium!! Leave out the salt, use no salt butter if you must use butter and low fat low sodium cheese. One serving of this recipe is half of a day's allowance of sodium.

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