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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This sound great and I am planning on making this dish soon! I thought I would share this with all you here so you could try it too! Found recipe in an old textile and clothing workers union cook book I have. Ingredients:
1 (8 ounce) package egg noodles, cooked and drained |
1/4 cup butter or 1/4 cup margarine |
1/2 cup chopped onion |
1 minced garlic clove |
1 (4 ounce) can sliced mushrooms, drained |
1 lb ham, cut into 1 inch dice |
1 tablespoon flour |
1 (8 ounce) can tomato sauce |
1/4 cup burgundy wine |
1 (10 ounce) can beef bouillon |
1 cup sour cream |
1/2 cup parmesan cheese |
Directions:
1. Melt the 1/4 cup of margarine or butter and sauté onion, garlic and mushrooms until onion is tender (about 5 minutes).
2. Add ham and blend in flour, tomato sauce, Burgundy wine and beef bouillon; simmer for 10 minutes, stirring occasionally. Remove from heat and stir in sour cream.
3. In greased 2-quart casserole layer 1/3 of the noodles and top with 1/3 of the ham mixture.
4. Repeat twice more, ending with ham mixture on top.
5. Sprinkle with parmesan cheese and bake at 350°F for 30 minutes.
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