Tuesday, June 4, 2013

Ham Tetrazzini

Ham Tetrazzini

5 Tbsp. butter
1/2 lb. mushrooms
1/2 c. chopped onion
1/4 c. flour
2 c. chicken broth
1 1/4 c. milk or cream
1 c. shredded cheddar
1 tsp. salt
1/8 tsp. pepper
1 tsp. lemon juice
8 oz. noodles
3 c. cubed ham
4 oz. chopped pimiento
1/4 c. Parmesan
1/4 c. breadcrumbs

Melt butter; saute onion and mushrooms. Blend in flour. Add broth and milk; cookk until thickened.
Add cheese, salt, pepper and lemon juice. Lower heat and simmer, uncovered, for 10 - 15 min.
Cook noodles. Mix everything with ham and pimiento.
Spoon into greased 2 qt. casserole. Bake at 400 for 20 - 30 min.

Alternate Ingredients:
4 oz. vermicelli, cooked
1 4 oz. can mushrooms*
1 small onion, chopped
4 Tbsp. butter
1/4 c. flour
1/2 tsp. dry mustard
1 1/2 c. milk
2 chicken bouillon cubes
2 c. ham cubes

*Use the water in the mushrooms and add enough water to make 1 c. Add bouillon to this.

Mix everything as in the first recipe.  Bake at 350 for 30 min.

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