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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This blend of ingredients makes a very filling and comforting dish, writes Adena Foster of Kernersville, North Carolina. I especially like to make it in summer when there's an abundance of fresh zucchini and carrots. Ingredients:
4 cups water |
6 cups uncooked wide egg noodles |
2 medium carrots, diced |
1 medium zucchini, halved and thinly sliced |
1 cup heavy whipping cream |
1 cup milk |
1/2 to 1 teaspoon salt |
1/2 pound fully cooked ham, cubed |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 cup shredded parmesan cheese |
Directions:
1. In a Dutch oven, bring water to a boil. Add the noodles, carrots and zucchini. Cook for 7-8 minutes or until the noodles and vegetables are tender.
2. Meanwhile, in a large skillet, combine the cream, milk and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Stir in ham and corn; cook until heated through.
3. Drain noodle mixture; stir into ham mixture. Sprinkle with cheese; toss to coat. Yield: 6-8 servings.
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