pennsylvania dutch noodle casserole
This is a classic Pennsylvania Dutch dinner casserole made with egg noodles, ham and vegetables cooked in a cream sauce. Every family (and restaurant) has their own favorite version of this recipe, which many have been changed over the years and use canned creamed soups. But this version uses fresh and evaporated milk for a richer cream sauce. It's best not to make the egg noodles first, or they tend to stick together in a blob and not blend well with other ingredients. Instead, for best results, add the noodles right after they've been drained and are still hot.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon vegetable oil or canola oil
- 1 tablespoon unsalted butter
- 2 cups - cooked ham, diced
- 1/2 cup - onion, chopped
- 1 cup - frozen peas (do not thaw)
- 1 cup - frozen diced carrots (do not thaw)
- 1 (12-oz) can evaporated milk
- 1 cup - milk (or a splash or two more, for added creaminess)
- 1/2 cup - sour cream
- 1 tablespoon dry mustard powder (or 2 tsp prepared yellow mustard)
- 1 cup - shredded swiss cheese
- 1 cup - shredded sharp cheddar cheese
- 1 (12-oz) package extra wide egg noodles, cooked according to package directions and drained
- 1 to 2 teaspoons salt
- 1 to 2 teaspoons black pepper
How To Make pennsylvania dutch noodle casserole
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Step 1In a large skillet or 4-quart saucepan heat the oil and butter over medium heat. When the butter is melted, add the ham and onion, and sauté for about 3 minutes. Add the peas and carrots, and toss well until coated and glistening with the butter and oil.
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Step 2Stir in the evaporated milk, milk, sour cream, and mustard powder. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to medium-low. Add both cheeses, and stir until cheese is melted and smooth. Remove from heat, cover, and set pan aside.
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Step 3Cook the noodles according to package directions until al dente or about 6 or 7 minutes; do not over-cook. Drain the noodles, then add warm noodles to the creamy ham and cheese mixture. Heat everything through until bubbling. (If the sauce is too thick side, stir in a few tablespoons of milk to thin it out a bit). Season with salt and black pepper, and serve immediately while still hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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