__________ Noodle Casserole

You fill in the blank here.  It could be tuna, chicken, ham, turkey, whatever.  Same with the vegetables.

The finished product!



This is a recipe that came from my grandmother, passed to my mother, passed to me.  It's an homage to 'convenience' cooking when it started to shine post war.  It uses a can of cream soup as the casserole base. When I make this, it's good, when mom makes it, it's quite good, when Grandma makes it, it's great.  I have no idea why.  It reminds me of when I was a little kid.  Yummy.

The traditional recipe is for tuna noodle casserole.  I made a ham noodle with broccoli casserole.  Similar principles, great results!   (see the Ham Noodle version below the original recipe)



ORIGINAL RECIPE (copied straight from my mom):

Broad Noodles cooked (2-3 cups dry depending on how large a casserole you are making

1 can drained flaked tuna (can also used left over turkey or chicken for a change)
1 large onion chopped
1 can mushroom soup

1 green pepper

Ingredients....

3 stalks of celery chopped

(may add other veggies for variety)

salt and pepper

Mix together and put in a casserole dish
cover with milk

sprinkle top with bread crumbs (or cracker crumbs)

Bake at 350 degrees for 1 1/2 hours (give or take depending on casserole size)

WHAT I DID:

3 cups of broad egg noodles (dry, about 6 oz I'd say depending on the noodle)

1.5-2 C of diced ham

1 green pepper, chopped

2 large stalks of celery, chopped

2 C of broccoli stems and florets, in small pieces (lightly pre-steamed)
1 can of cream of mushroom or broccoli soup
1 soup can of milk (may need a bit more)

2 T of sour cream

Salt and pepper to taste
Crumbs of 1 piece of fresh loaf bread, mixed with 2t of melted margarine and a few dashes of dried parsley.


The soup came out in one shot! he he.



Method:

Chop all of your veggies

Par steam the broccoli

Cook your noodles for about 2/3 of the time as specified on the package (you want them softish but not cooked)

Drain the noodles and add the cream soup, a soup can of milk, and sour cream, it's easier to blend when it's warm.

Add seasoning (1/4-1/2t of salt and pepper, more to taste)
Stir in your vegetables and diced ham, making sure everything is nice and coated.


Milk is up to the top but not overflowing...



Place mix in a casserole dish

If you don't see any milk/creamy mix near the top, try a little bit more milk, you want to see milk peeking out, but you don't want your casserole drowning in it.
Top with your breadcrumb mixture
Bake in 375 degree oven for an hour
Let stand 10 minutes before serving

Cooks Notes:  Easy, good, yum, comfort, not bad for you either (except for sodium in the soup and meat).