Cook ziti with salt.
Cut ham into little squares.
Drain ziti.
Grease a casserole dish.
Then put one layer ziti and one layer of ham into casserole dish.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.
RECIPE TIPS:
Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve vanilla yogurt with fresh blueberries.
b>ham into the noodle mixture.
Pour into an ungreased 3 quart casserole
Cook noodles in boiling, salted water until barely tender. Drain and rinse, then toss with cheese and minced onion.
Using a 3-quart casserole, place 1/3 noodle mixture in casserole.
Make 2 layers of meat with 1/3 noodles between.
End with noodles.
Top with bread crumbs tossed in 2 tablespoons of butter and garlic salt to taste.
Pour about 2 cups of chicken broth over all and bake, covered, in 350\u00b0 oven about an hour after it begins to bubble.
It should take up the broth.
ooked noodles.
Stir in ham, soup, mushrooms, bouillon or broth
Cook ziti with salt.
Cut ham into little squares.
Drain ziti.
Grease a casserole dish.
Then put one layer ziti and one layer of ham into casserole dish.
Cook noodles in
boiling,
unsalted water until tender. Drain. In a large bowl
stir together the soup, milk and sour cream. Add celery,
mushrooms, pimiento and parsley.
Stir in cooked noodles
and ham;
turn
into
a
2
quart
casserole. Combine cracker crumbs and melted butter and sprinkle over the casserole. Bake, uncovered, for 30 to 35 minutes at 375\u00b0.
Cook the noodles according to package directions; drain. Preheat the oven to 350 degrees F. Butter a 2-quart round casserole dish.
Grind up leftover ham using the medium or coarse blade of a hand grinder or your food processor.
Blend together the milk, eggs, and salt. Be cautious with the salt as the ham is salty.
Combine the cooked noodles, ham, and the egg-milk mixture. Place in prepared casserole. Bake in preheated oven for 30-40 minutes or until custard is set.
Make a white sauce by melting butter over low heat.
Add flour and milk, stirring until smooth.
Add cheese and stir until cheese is melted.
Place noodles, peas and ham in casserole.
Pour white sauce over and mix thoroughly.
Top with bread crumbs and bake until bread crumbs are nicely brown.
Heat oven to 350\u00b0.
Cook noodles; drain.
Meanwhile, melt 2 tablespoons butter over low heat; stir in flour until smooth. Gradually stir in milk.
Cook and stir until thickened.
Remove from heat.
Add cheese, stirring until melted.
Add noodles, salt, ketchup, horseradish, ham and peas.
Turn into 1 1/2-quart casserole.
Top with melted butter and crumbs.
Bake uncovered 35 minutes or until crumbs are brown.
Makes 4 to 5 servings.
Cook broccoli and drain well.
Drain noodles well.
Add butter and ham; toss lightly.
Pour into 2 1/2-quart casserole dish. Combine broccoli, soup and milk; pour over noodles. Sprinkle cheese on top.
Bake at 350\u00b0 for 20 to 25 minutes or until cheese is melted and lightly browned.
Butter a 2-quart casserole. Preheat oven to 350 degrees F.
Cook the onion in the butter to soften. Add the cooked, drained noodles to the pan and stir to coat well. Add the sour cream and beaten eggs, stirring to mix. Mix in the ham, caraway seeds, mace and pepper. Add the milk to lighten the mixture, if needed.
Turn into prepared casserole. Top with bread crumbs, if desired, and paprika for color.
Bake 40-45 minutes. Do not freeze this casserole.
Cook noodles approximately 10 minutes. Drain and let cold water run over them.
Place alternate layers of noodles and ham in greased casserole to within 1-inch of top. Beat eggs with milk. Pour over noodles and ham.
Bake at 350\u00b0 for 45 minutes or microwave on High for 13 to 15 minutes.
Over low heat, cook mushroom soup diluted with milk, catsup, horseradish and salt.
Add Cheddar cheese and mix with noodles, ham and beans.
Pour into buttered casserole or a 9 x 12-inch cake pan. Cover with buttered whole wheat bread crumbs.
Bake 45 minutes or until topping is brown and mixture bubbly.
Serves 8.
Cook noodles according to package directions.
Cream the cheese; add milk and soup.
Mix well with mixer.
Add other ingredients.
Place in a 3-quart Pyrex casserole dish or 9 x 13-inch baking dish.
Bake, covered, at 350\u00b0 for 1 hour.
Saute onion & pepper until soft.
Remove from heat and stir in sour cream and mushroom soup.
In greased casserole dish, layer half the noodles, half the sauce, half the ham and half the cheese.
Repeat layers.
Bake at 350 degrees until heated through, about 30 minutes.
If you're in a hurry, it can be heated in the microwave.
Put ham and cheese
through food chopper.
Cook noodles in salted water.
Mix\tall ingredients except bread crumbs and pour into baking dish.
Cover
and
place
in
moderate\toven, about 35 minutes.
Remove lid, add bread crumbs and brown.
Mix all ingredients together.
Place in ovenproof casserole. Sprinkle with paprika.
Bake at 325\u00b0 for 45 minutes.
Spray a 3 quart baking dish with cooking spray.
Combine soup, sour cream, peppers, onions and mushrooms in a medium size bowl Layer 1/2 noodles ham and cheese topping with half the soup mixture; repeat layers.
Sprinkle with the buttered crumb topping.
Bake in oven at 350 degrees for 45 minutes.
Cook noodles as directed; drain.
In saucepan, over low heat, melt 2 tablespoons oleo in flour until smooth.
Gradually add milk.
Cook until thick.
Add cheese, stirring until melted.
Add noodles and rest of ingredients.
Put in a 1 1/2-quart casserole. Top with 1 tablespoon oleo and bread crumbs.
Bake at 350\u00b0 for 30 minutes, until brown.
Serves four.