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1 ½ c. Cubed Cob-Smoked Ham
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2 ½ c. Sliced Mushrooms
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1 ½ c. Chicken Broth
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2 tbs. Butter or Margarine
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2/3 c. of Seasoned Dry Breadcrumb
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½ c. Flour
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4 Cups of Cooked Egg Noodles
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½ c. Diced Green Bell Pepper
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1 ½ c. of Milk
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1/3 c. of Fresh Grated Parmesan
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2 tbs. Sherry
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½ tsp. Black Pepper
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Preheat oven to 425º F. Mix together flour, milk, broth and pepper with a whisk. Melt the butter (or margarine) in a skillet over medium heat. Add the bell pepper and mushrooms and sauté for 4 minutes. Add the flour mixture to the pepper and mushrooms. Cook until thick (about 2 minutes) stirring constantly. Combine the sauce, noodles, ham, cheese, and sherry in a casserole dish. Sprinkle with the breadcrumbs. Bake for 10 minutes or until casserole bubbles. SERVES 4