Ingredients
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8 ounces uncooked egg noodles
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1 lb diced leftover cooked ham
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2 stalks celery, sliced thin
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1 small onion, diced
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2 tablespoons oil
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1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
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1 (8 ounce) can mushroom pieces
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1/2 cup chicken bouillon or 1/2 cup broth
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1 cup shredded cheddar cheese
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1 tablespoon Worcestershire sauce
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1/2 teaspoon dried thyme
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1/4 teaspoon dried marjoram
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5 dashes Tabasco sauce
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1/4 cup breadcrumbs
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2 tablespoons melted butter or 2 tablespoons melted margarine
Instructions
- Preheat oven to 350°F.
- Cook noodles according to package directions.
- Drain and pour into large mixing bowl.
- Saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes.
- Remove from heat and stir into cooked noodles.
- Stir in ham, soup, mushrooms, bouillon or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using.
- Pour mixture into an ovenproof casserole dish.
- In a small dish, stir together melted butter or margarine and bread crumbs until well blended.
- Sprinkle between your fingers over the surface of the casserole.
- Bake casserole in oven preheated to 350°F for 40 minutes.