Ham Casserole
Tablespoons Butter
2 teaspoons Minced Garlic
1 teaspoon Italian Seasoning
¼ cup All Purpose Flour
½ teaspoon Salt
½ teaspoon Pepper
1 cup Pork, Ham or Chicken Broth
2 cups Heavy Cream
1 cup Sharp Cheddar Cheese shredded
4 cups Wide Egg Noodles
2 cups Ham chopped
2 cups Steamed Broccoli chopped
For the Topping:
2 Tablespoons Butter melted
½ cup Panko Bread Crumbs
¼ cup Grated Parmesan Cheese
Cook the egg noodles based on the package instructions to al dente. Rinse with cold water and set aside.
Preheat the oven to 375 degrees F and spray a 9X13 baking pan with a non-stick cooking spray.
Melt the butter in a large saucepan over medium high heat. Add the minced garlic. Cook for 1 minute. Then whisk in the flour, salt, pepper and Italian seasoning.
Once the flour mixture has thickened, slowly whisk in the chicken broth and the heavy cream. Heat and whisk until the mixture thickens.
Remove the pan from the heat and then whisk in the cheddar cheese until it’s melted.
Gently stir in the ham, pasta and broccoli. Then pour the mixture into the 9X13 baking pan.
In a small separate bowl, stir together the topping ingredients.
Top the casserole with the topping mixture. Then bake for 20-25 minutes until the casserole is bubbly and the top is golden brown.
Allow the casserole to sit for 10-15 minutes. Then it’s ready to serve and enjoy!
Notes
You can use leftover turkey or leftover cooked chicken instead of the ham in this recipe if you prefer.
This casserole is also great topped with crushed crackers or Ritz crackers instead of the bread crumbs.
Carrot Cake Emeril Lagasse
3 sticks + 1 tbsp butter
3 cups grated carrots
2 cups flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
pinch nutmeg
4 eggs
1 tsp vanilla
1/2 cup currants
1/4 cup brandy
1 cup pecans
1/4 cup crystallized ginger
Icing:
12 oz cream cheese
10 tbsp butter
1½ lb powdered sugar
1½ tsp vanilla
1½ cups pecans
Directions
Preheat oven to 350°F. Butter three 9-inch pans.
(Optional) Heat currants + brandy; let soak 15–20 min.
Mix melted butter with carrots.
Combine dry ingredients; beat in eggs one at a time.
Add vanilla, carrot mix, and optional add-ins.
Divide into pans; bake 22–25 min. Cool completely.
Icing:
Beat cream cheese + butter until smooth. Add sugar + vanilla; mix until creamy. Stir in pecans.
Assemble:
Layer cakes with frosting between layers and on top. Chill or serve.
