Easy ham Green Pea And Noodle Casserole
|Broad egg noodles||6 Ounce|
|Flour||4 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried sage||1⁄4 Teaspoon, crumbled|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Reduced sodium ham||6 Ounce, cubed|
|Fresh green peas/1 package frozen peas, thawed and drained||2 Cup (32 tbs), blanched|
|Soft white bread crumbs||1 1⁄2 Tablespoon|
|Unsalted margarine||1 Tablespoon|
Preheat the oven to 350°F.
Cook the noodles according to package directions, omitting the salt.
Meanwhile, in a medium size bowl, combine the flour, mustard, sage, nutmeg, and pepper; slowly whisk in the milk and set aside.
When the noodles are done, drain and combine with the ham and peas; add the milk mixture and stir well.
Spoon into an ungreased shallow 1 1/2 quart casserole; sprinkle with the bread crumbs and dot with the margarine.
Cover with aluminum foil and bake for 10 minutes.
Remove the foil and bake 10 minutes longer or until bubbly and lightly browned.