This casserole has been a staple in Rory’s family for multiple generations. It’s tasty, very Midwestern, and is a great way to use up leftover ham after holidays.
10 oz egg noodles
1 cup milk
1 8 oz package cream cheese
1/4 cup parmesan cheese, grated plus more for topping
1 cup cubed ham
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
1/4 tsp Black Pepper, Fine Ground
1/2 tsp Sea Salt, Coarse
1 tsp Garlic, Granulated
Preheat oven to 350° F. Start a pot of salted water for cooking the pasta.
Prepare the sauce by combining milk, cream cheese, salt, pepper, garlic bell pepper and celery in a saucepan. Heat medium-low until the cream cheese is completely melted and all ingredients are combined. Add the ham and parmesan cheese. Continue heating until the ham is warm.
While the sauce is heating, cook the egg noodles. Your goal should be to have the noodles ready at about the same time the sauce is finished. If your noodles are done first, they will clump while you’re preparing the sauce.
Combine sauce and cooked noodles in a large, oven-safe bowl. Sprinkle with additional grated parmesan cheese. Cover with foil and bake for 35 minutes. Remove foil when there is 10 minutes of cook time remaining, so the top lightly crisps.