PENNSYLVANIA DUTCH NOODLE CASSEROLE

Pennsylvania Dutch Noodle Casserole image

Provided by Vickie Parks

Time 40m

Number Of Ingredients 15

1 Tbsp vegetable oil or canola oil
1 Tbsp unsalted butter
2 cups cooked ham, diced
1/2 cup onion, chopped
1 cup frozen peas (do not thaw)
1 cup frozen diced carrots (do not thaw)
1 (12-oz) can(s) evaporated milk
1 cup milk (or a splash or two more, for added creaminess)
1/2 cup sour cream
1 Tbsp dry mustard powder (or 2 tsp prepared yellow mustard)
1 cup shredded swiss cheese
1 cup shredded sharp cheddar cheese
1 (12-oz) pkg extra wide egg noodles, cooked according to package directions and drained
1 to 2 tsp salt
1 to 2 tsp black pepper

Steps:

1. In a large skillet or 4-quart saucepan heat the oil and butter over medium heat. When the butter is melted, add the ham and onion, and sauté for about 3 minutes. Add the peas and carrots, and toss well until coated and glistening with the butter and oil.
2. Stir in the evaporated milk, milk, sour cream, and mustard powder. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to medium-low. Add both cheeses, and stir until cheese is melted and smooth. Remove from heat, cover, and set pan aside.
3. Cook the noodles according to package directions until al dente or about 6 or 7 minutes; do not over-cook. Drain the noodles, then add warm noodles to the creamy ham and cheese mixture. Heat everything through until bubbling. (If the sauce is too thick side, stir in a few tablespoons of milk to thin it out a bit). Season with salt and black pepper, and serve immediately while still hot.