Cheesey Noodles & Ham
Kids love it and it's a good way to deal with leftover holiday ham. The original recipe called for Dijon Mustard instead of yellow mustard and 1/2 cup of dry sherry or 1/2 cup of milk. I have it below as milk.
Kids love it and it's a good way to deal with leftover holiday ham. The original recipe called for Dijon Mustard instead of yellow mustard and 1/2 cup of dry sherry or 1/2 cup of milk. I have it below as milk.
- Carbohydrate 49.596021874016 g
- Cholesterol 151.616698862375 mg
- Fat 77.4429796053897 g
- Fiber 2.01943592444862 g
- Protein 25.785217283673 g
- Saturated Fat 27.8483159650778 g
- Serving Size 1 1 Serving (304g)
- Sodium 1478.56559233307 mg
- Sugar 47.5765859495674 g
- Trans Fat 8.06157927887842 g
- Calories 999 calories
Step-by-step
- Cook noodles according to package directions.
- Meanwhile, in a medium saucepan, combine mushroom soup, milk, sour cream, sherry, mustard, and pepper.
- Whisk to blend.
- Add ham and cook over medium heat, stiffing until hot, about 3 minutes.
- Do not boil.
- Drain noodles, transfer to bowl, add cheeses, and toss lightly.
- Place noodles on a platter and top with ham sauce, and serve.
Standard ingredient lists omit the chemistry required to keep heavy cream sauces from breaking under heat. Sour cream curdles easily when exposed to boiling temperatures due to its high acid content. Whisking the dairy off the direct burner with mushroom soup and mustard creates a stable emulsion that coats the back of a spoon without separating. Egg noodles require boiling in a six-quart pot of heavily salted water so the starch hydrates evenly before meeting the heavy cheese sauce. Tossing the hot pasta with grated parmesan, romano, and gruyere before adding the ham sauce allows the residual heat of the noodles to melt the proteins gradually.
Scaling Proportions Correctly
Multiplying casserole ingredients demands precise mathematical adjustments beyond simple doubling. Spices and salts do not scale linearly because water evaporation rates remain constant in a standard 9x13-inch baking dish versus a larger roasting pan. Doubling the mustard and black pepper directly can overpower the mild pork flavor; increase aromatics by 1.5 times when doubling the base. Cooking times for the sauce expansion remain fast because heat transfer depends on surface area in a medium saucepan rather than total volume.
- Prevent sauce separation by keeping the stove heat at medium and removing the pan before bubbles break the surface.
- Store leftovers in an airtight glass container for up to three days at a temperature below 40 degrees Fahrenheit.
- Reheat portions gently on the stovetop over low heat with two tablespoons of milk to restore moisture lost during refrigeration.
- Balance the heavy protein content by serving crisp, acidic side dishes like a vinegar-dressed green salad to cut through the rich fats.
