Mom's Swiss Ham & Noodle Casserole | Lost family recipe | Heirloom cookbook recipes

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still melting well.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: elbow macaroni

Whole wheat adds fiber; macaroni is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Boil water in a pot on high heat.

Add 16 oz of egg noodles to the boiling water.

Cook the noodles according to package directions for 7 to 9 minutes, stirring occasionally to prevent sticking.

Once cooked, drain the noodles and add them to a large bowl.

Add 2 cups of cubed ham to the bowl with the noodles.

Add 1.5 cups of grated swiss cheese to the bowl.

Add 2 well beaten eggs to the mixture.

Add 8 oz of sour cream to the bowl (half of a 16 oz container).

Add about 2 teaspoons of mustard to the mixture.

Mix all ingredients together well.

Pour the mixture into a sprayed 9x13 casserole dish and spread it out evenly.

Cover the dish tightly with aluminum foil.

Preheat the oven to 350°F.

Bake the casserole in the oven for about 30 minutes.

Remove the casserole from the oven and add onions on top.

Return the casserole to the oven and bake for an additional 5 minutes.

Remove the casserole from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens