Wednesday, May 23, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Ham & Swiss Casserole

1 8-ounce package egg noodles,


1 pint half and half

1 tablespoon Dijon mustard

2 cups diced ham

1 cup fresh or frozen peas

8 ounces Swiss or Gruyere cheese,


cup bread crumbs

Cook s note: Spinach may be substituted for frozen peas. The dish may be assembled the day before and refrigerated until ready to bake.

Preheat oven at 425 degrees. In a large pot, cook noodles in salted water, just shy of al dente. Drain, return to pot, and place over low heat. To the noodles, add half and half, Dijon mustard, diced ham, peas, and cheese. Mix well to incorporate all ingredients. Season to taste with salt and pepper, if desired. Pour mixture into baking dish. Top with bread crumbs or additional cheese, if desired. Bake in oven 15 to 20 minutes or until top is brown and edges are bubbling.

Yield: 4 to 6 servings

Source: John Morrell Ham

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