You may also like
Categories:
egg noodles flour dry mustard sage ground nutmeg milk ham fresh green peas soft white bread crumbs unsalted margarine
Viewed: 42 - Published at: 4 years agoIngredients
- 6 oz. broad egg noodles
- 4 1/2 tsp. flour
- 1 tsp. dry mustard
- 1/4 tsp. dried sage, crumbled
- 1/8 tsp. each: ground nutmeg and black pepper
- 1 1/2 c. skim milk
- 6 oz. reduced-sodium ham, cubed
- 2 c. fresh green peas, blanched or 1 pkg. (10 oz.) frozen peas, thawed and drained
- 1 1/2 Tbsp. soft white bread crumbs (1 slice without crust)
- 1 Tbsp. unsalted margarine
Method
- Preheat oven to 350°.
- Cook the noodles according to package, omitting the salt.
- Meanwhile, in a
- medium-size bowl, combine the flour, mustard, sage, nutmeg and pepper; slowly whisk in the milk and set aside.
- When the noodles are done, drain and combine with the ham and peas; add the milk mixture and stir well. Spoon into an ungreased shallow 1 1/2-quart casserole; sprinkle with the bread crumbs and dot with the margarine.
- Cover with aluminum foil and bake 10 minutes longer or until bubbly and lightly browned.
- Serves 4.
