Hearty Ham Dinner
|Water||6 Cup (96 tbs)|
|Vegetable oil||2 Teaspoon|
|Wide noodles||4 Cup (64 tbs), uncooked|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Cream cheese||3 Ounce (1 Package, Room Temperature)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Chopped pimiento||1 Tablespoon, drained|
|Cubed cooked ham||2 Cup (32 tbs)|
|Green beans||1 Can (10 oz), drained|
|Mushrooms||1 Can (10 oz), drained|
|White pepper||1⁄8 Teaspoon|
|Toasted sesame seeds||2 Teaspoon|
Bring 6 cups water to a rapid boil in a heavy 3 quart saucepan.
Add salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain; set aside.
Butter a 2 quart casserole; set aside.
In a medium saucepan over medium heat, cook celery in 1/3 cup boiling water until tender, about 5 minutes.
In a large bowl, blend cream cheese, Parmesan cheese and milk until smooth.
Stir in cooked celery, pimiento, ham, green beans, mushrooms and white pepper.
Gently stir in cooked noodles.
Spoon mixture into prepared casserole.
Dot with butter or margarine.
Cover and place in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 30 minutes; during final 10 minutes, remove cover and sprinkle casserole with toasted sesame seeds.
Continue baking uncovered.
Makes 6 servings.