Pasta dishes come in many varieties, some with red sauces and others with white sauces or olive oil and garlic sauces. Everyone’s preference is different.
This recipe for Pennsylvania Dutch Ham and Noodle Delight has a cheese sauce. It’s an excellent way to use leftover ham and make a dish your family will love.
This Pineapple Salad goes great with the ham and noodle dish. Or, you could serve the salad as a light dessert if you prefer.
Both dishes are quick and easy to make. Serve them with some garlic bread for a meal everyone’s sure to enjoy!
PENNNSYLVANIA DUTCH HAM and NOODLE DELIGHT
1 tablespoon vegetable oil
2 cups cubed cooked ham (about 1 pound)
1 medium onion, chopped (about 1/2 cup)
1 (10 3/4-ouncs) can condensed cream of mushroom soup
8 ounces extra-sharp cheddar cheese, shredded
8 ounces (2 cups) wide egg noodles, cooked and drained
Heat the oil in 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
Stir the soup into the saucepan. Reduce the heat to medium. Cook and stir for 5 minutes.
Add the cheese and stir until the cheese melts. Gently stir in the noodles and heat through, stirring often. Makes 4 servings.
PINEAPPLE SALAD
1 (13-ounce) can pineapple tidbits, drained
1 cup coconut (flaked)
1/2 cup whipping cream (whipped)
1 cup miniature marshmallows
Mix all ingredients. Chill several hours before serving. Makes 4-5 servings.
*Note: You may also use 2 cups whipped topping in place of whipped cream.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
