We’re getting closer to Autumn (well, some days it feels more like it than others), and I’m wrapping up my cooking from Autumn with Family & Friends from Gooseberry Patch!
I started with one of our ham steaks, cut it into cubes, and gave it a quick cook in some olive oil. I may have also used some of Shoup’s Seasoning. It’s a possibility. You can start with a pre-cooked piece of ham. We didn’t have any of that “fancy” food. :)
This recipe calls for medium egg noodles. I am a big fan of the Amish-style noodles, and used those instead.I cooked and drained half the package of noodles, and set them aside foe a few minutes. In the same saucepan I cooked the noodles, I combined 1 can of cream of mushroom soup and 1/2 cup milk, and stirred over low heat until smooth. Then add 1 teaspoon of minced onion, 2 teaspoons of mustard, and 1 cup of sour cream. Heat, stir. Beautiful. The recipe calls for layers here. Noodles, ham, soup, repeat. My casserole dish was clearly the wrong size, so I just dumped it all in at the same time.Mix together 1/2 cup bread crumbs and 1-1/2 tablespoon melted butter for the top, and then top with grated Parmesan cheese. Yum! Bake at 350 degrees, uncovered, for 25-30 minutes, and it is ready to go!I will advise you to stick to the medium egg noodles. The noodles I used were so long, it was hard to serve this casserole without everything pulling apart.
Other than that, this dish was a hit!
Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. If you would like to see other great recipes, check out www.realfarmwivesofamerica.com.
Printable recipe card:Next time… a two-fer! I made two quick and easy sides, and I’m going to give them both to you in the next post!