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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a favorite dish from my childhood. I don't know where my mother got the recipe, but it is obviously a variation on the more familiar Turkey Tetrazzini. Ingredients:
4 ounces vermicelli, broken into 2 inch pieces |
1 (4 ounce) can mushrooms |
1 small onion, finely chopped |
4 tablespoons margarine |
1/4 cup flour |
1/2 teaspoon dry mustard |
1 1/2 cups milk |
2 chicken bouillon cubes |
2 cups ham, cut into bite-sized pieces |
parmesan cheese |
Directions:
1. Cook vermicelli according to package directions; return to pan.
2. Drain liquid from mushrooms and add enough water to make 1 cup; dissolve the bouillon cubes in this liquid.
3. In a medium saucepan, saute the onion in the margarine until soft.
4. Stir in flour and mustard; cook, stirring constantly, just until bubbly.
5. Stir in the milk and the mushroom liquid mixture.
6. Cook and stir until the sauce thickens and boils for 1 minute.
7. Pour sauce over vermicelli, then stir in mushrooms and ham.
8. Pour into a baking dish that has been sprayed with nonstick spray.
9. Sprinkle with Parmesan. (Amount to taste, but I think it tastes best with the top surface of the casserole pretty much covered.)
10. Bake at 350° about 1/2 hour, or until bubbly hot.
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