There’s nothing, and we do mean nothing, like a home-cooked meal. It can brighten a bad day and put a bow on the best of days. The Down-Home Ham Bake is made in that spirit. It’s plate after plate of classic comfort everyone will love from the first bite. Succulent bites of ham, tender egg noodles, and garden veggies come together to bask in the glory of a tangy and creamy herb sauce, and with a breadcrumb topping to boot! Give your taste buds a warm hug with the Down-Home Ham Bake!
Ingredients
- 4 1/2 cups egg noodles
- 2 cups broccoli florets
- 1 cup carrot, chopped
- 1 cup milk
- 1 (10-ounce) can cream of mushroom soup
- 2 cups cheddar cheese, shredded
- 1 (6-ounce) carton chive-flavored cream cheese, softened
- 2 cups ham, chopped
- 1 teaspoon freshly cracked black pepper, to taste
- 1/2 cup breadcrumbs
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch casserole dish.
Step 3 –In a large pot of salted, boiling water, add the egg noodles and cook for 2 minutes.
Step 4 –Add the broccoli and the carrots to the boiling water and cook until the vegetables are crisp-tender, about 3 minutes.
Step 5 –Drain the noodle-vegetable mixture. The noodles will not be cooked through yet.
Step 6 –In a large bowl, add the milk, the cream of mushroom soup, the cheddar cheese, and the cream cheese and mix until smooth.
Step 7 –Add the noodle-vegetable mixture, the ham, and the black pepper and fold to combine.
Step 8 –Add the noodle mixture to the prepared baking dish and spread it out evenly.
Step 9 –Sprinkle the breadcrumbs evenly over the casserole.
Step 10 –Cover the casserole with foil and bake for 30 minutes.
Step 11 –Uncover and bake until the topping is lightly browned, about 10 minutes.
Step 12 –Serve.
