The Fenton History Center has an extensive collection of local cookbooks in its archives. This recipe comes from the Chautauqua County Home Country Cookbook published around 1984. The editor was Patricia VanEtten.
HAM & NOODLE CASSEROLE
- 1 lb. Egg Noodles
- ½ c. butter, melted
- ½ c. flour
- 5-6 cups of milk (depending on consistency)
- 3 ½ lbs. sharp cheddar cheese, grated (set aside ½ cup)
- ¼ t. black pepper
- 4 lbs. ground ham
- 2 Tablespoons Paprika
- 1 small box of frozen peas
Cook noodles until done, about 8 minutes, and drain well. Make a roux by adding the flour to the melted butter. Meanwhile, warm the milk in a saucepan. When the roux is golden brown, add to the warmed milk, stirring until smooth. Cook over medium head for about 5 minutes, adding seasonings. Add the grated cheese to the milk and stir until melted.
Add the ground ham and stir. Then add the noodles and combine well. Stir in the peas.
Pour into a large casserole dish (or 5 smaller casserole dishes for freezing). Sprinkle with the remaining grated cheese. Bake at 350 degrees for one hour or until the top is golden brown.
NOTE: A very large recipe, but good for make-ahead meals in the winter and for the working “Mom.” Recipe can be cut in half.