Ingredients
-
1 (8 ounce) package egg noodles, cooked and drained
-
1/4 cup butter or 1/4 cup margarine
-
1/2 cup chopped onion
-
1 (4 ounce) can sliced mushrooms, drained
-
1 lb ham, cut into 1 inch dice
-
1 tablespoon flour
-
1 (8 ounce) can tomato sauce
-
1/4 cup Burgundy wine
-
1 (10 ounce) can beef bouillon
-
1 cup sour cream
-
1/2 cup parmesan cheese
-
1 minced garlic clove
Instructions
- Melt the 1/4 cup of margarine or butter and sauté onion, garlic and mushrooms until onion is tender (about 5 minutes).
- Add ham and blend in flour, tomato sauce, Burgundy wine and beef bouillon; simmer for 10 minutes, stirring occasionally. Remove from heat and stir in sour cream.
- In greased 2-quart casserole layer 1/3 of the noodles and top with 1/3 of the ham mixture.
- Repeat twice more, ending with ham mixture on top.
- Sprinkle with parmesan cheese and bake at 350°F for 30 minutes.