Trinculo's Cafe has won the
award!
September 19, 2004
Here in the Connecticut River Valley the days are shorter,
the nights are cooler, and it’s time to start thinking about
hot comfort food for dinner. A friend who grew up in the
cold northwest hills of Connecticut mentioned that she particularly
remembers the satisfying ham and noodle casserole her mother used
to make. While she didn’t have her mother’s exact recipe, together
we approximated a fairly close version of one of her favorite
childhood meals. Try this the next time there’s a nip in the air.
You won’t be disappointed!
Ham & Noodle Casserole à la Ellen Pieszak
1 lb. wide egg noodles
2 ½ cups cooked ham, shaved on a grater
1 ½ sticks (12 TBSP.) softened butter
2 cups cheddar, American, Monterey Jack or Havarti cheese,
shredded or cut into small pieces
1 small onion, finely chopped
½ cup flour
2 cups milk
¼ cup dried chives (or ½ cup chopped fresh chives)
Salt & Pepper to taste
Preheat the oven to 350° F.
Generously butter a large rectangular or oval casserole dish.
Cook the egg noodles in a large pasta pot until not quite tender.
Drain well and return to the pot. Add ½ stick (4 TBSP.) of the
butter, 1 ½ cups of the cheese and stir well until noodles are
well-coated. Cover and set aside.
In a large saucepan, sauté the chopped onion in the rest of the
butter until translucent (about 4-5 minutes). Whisk in the flour,
blending well. Remove pan from heat and slowly add the milk.
Whisk together thoroughly and replace pan on the heat until the
mixture comes to a slow boil, stirring frequently.
When the white sauce is bubbling, remove pan from heat. Stir in
the shaved ham and the chives, mixing well. Add salt & pepper to
taste. Pour the mixture over the egg noodles and cheese and turn out
into the prepared casserole dish. Sprinkle the remaining ½ cup of
cheese over the top and bake, uncovered, for 20 minutes or until
the cheese is lightly browned.
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