I just mixed this up tonight instead of a rice dish to go with baked chicken. But it should have been an entree afterall as it was very meaty. I was just using up the last bit of smoked dried beef and a piece of ham and a pepper I didn't want to lose.
1Cook noodles using package directions. Add 6 chicken bouillon cubes to the water. Later you will use 3 cups of the broth in the casserole. (Save the balance of the broth for another dish. It will freeze too.)
When the noodles are just a minute from done, drain reserving 3 cups of the broth.
2While the noodle water is coming to a boil, in a large skillet, saute the onion, garlic, pepper, cilantro, ham and smoked dried beef in the butter and oil. Continue until onion is clear and pepper is tender. Add 4 twists of fresh ground black pepper as well as 3 or 4 shakes of dried crushed red pepper. This recipe does not call for added salt.
3Add in the 2 soups, stir, add the drained cooked noodles and mix well adding the 3 cups of broth as needed. Add the frozen peas. This should now have a soupy consistency so as it bakes it won't dry out.
4Oil a 9 x 13 size casserole. Pour in the Ham A Noodle Do, sprinkle with french fried canned onions and bake at 350 degrees for 45 minutes or til bubbly in the center.