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September 19, 2004

Here in the Connecticut River Valley the days are shorter, 
the nights are cooler, and it’s time to start thinking about 
hot comfort food for dinner. A friend who grew up in the
cold northwest hills of Connecticut mentioned that she particularly 
remembers the satisfying ham and noodle casserole her mother used 
to make. While she didn’t have her mother’s exact recipe, together 
we approximated a fairly close version of one of her favorite 
childhood meals. Try this the next time there’s a nip in the air.
You won’t be disappointed!



Ham & Noodle Casserole à la Ellen Pieszak

1 lb. wide egg noodles
2 ½ cups cooked ham, shaved on a grater
1 ½ sticks (12 TBSP.) softened butter
 2 cups cheddar, American, Monterey Jack or Havarti cheese, 
    shredded or cut into small pieces
1 small onion, finely chopped
½ cup flour
2 cups milk
¼ cup dried chives (or ½ cup chopped fresh chives)
Salt & Pepper to taste

Preheat the oven to 350° F.
Generously butter a large rectangular or oval casserole dish.

Cook the egg noodles in a large pasta pot until not quite tender. 
Drain well and return to the pot. Add ½ stick (4 TBSP.) of the 
butter, 1 ½ cups of the cheese and stir well until noodles are 
well-coated. Cover and set aside.

In a large saucepan, sauté the chopped onion in the rest of the 
butter until translucent (about 4-5 minutes). Whisk in the flour, 
blending well. Remove pan from heat and slowly add the milk. 
Whisk together thoroughly and replace pan on the heat until the 
mixture comes to a slow boil, stirring frequently.

When the white sauce is bubbling, remove pan from heat. Stir in 
the shaved ham and the chives, mixing well. Add salt & pepper to 
taste. Pour the mixture over the egg noodles and cheese and turn out 
into the prepared casserole dish. Sprinkle the remaining ½ cup of 
cheese over the top and bake, uncovered, for 20 minutes or until 
the cheese is lightly browned.



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Until next time, see you around the galaxy.



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