Ham and Mushroom Bake

2 1/2 ounces medium noodles

1/3 cup chopped onion

1 teaspoon curry powder

2 tablespoons butter or margarine

3 tablespoons all-purpose flour

1/2 teaspoon salt

1 3/4 cups milk

1 – 10 ounce package frozen peas, thawed

1 – 2 ounce can chopped mushrooms, drained

1/2 cup coarsely crushed rich round crackers (Ritz)

1 tablespoon butter or margarine, melted

In large saucepan cook noodles in a large amount of boiling salted water for 10 to 12 minutes or just till tender; drain. Meanwhile, in saucepan cook onion and curry powder in the 2 tablespoons butter or margarine till onion is tender. Stir in flour and salt. Add milk all at once; cook and stir till thickened and bubbly. Stir in peas; remove from heat. Stir in ground ham and mushrooms. Gently fold in noodles.

Turn mixture into a 2-quart casserole. Toss together cracker crumbs and the 1 tablespoon melted butter; sprinkle atop casserole. Bake, uncovered, in 350 degree oven for 30 to 35 minutes or til heated through. Makes 6 servings.

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