For a simple, weeknight (or any night), easy to prepare dinner, this recipe hits the spot. I added sliced grape tomatoes tossed with balsamic glaze to add a little acid to offset the pasta and biscuit.
Ham and Noodle Casserole
4 cups uncooked egg noodles
2 cups deli ham
1 cup shredded cheddar cheese
1 cup condensed cream of celery soup
2/3 cup milk
2 t finely chopped onion or shallot
4 T butter, divided and melted
1/2 t poppy seeds
1/2 t dried oregano
1/4 t salt
1/4 t dried basil
6 T dry bread crumbs
Preheat oven to 325 degrees F.
Cook noodles according to package directions. Drain and set aside.
In a large bowl, combine the ham, cheese, soup, milk, onion/shallot, 2 T butter, poppy seeds and seasonings. Add noodles to ham mixture and stir to combine.
Coat a 3 qt. baking dish with cooking spray.
Transfer ham and noodle mixture to prepared dish.
Combine bread crumbs and remaining 2 T butter and sprinkle over casserole.
Bake, uncovered for 35-40 minutes or until heated through.
Chive and Parmesan Biscuits
1/4 cup milk
3 T beaten egg (1 egg)
1 cup all-purpose flour
3/4 t baking powder
1/4 t salt
1/8 t pepper
6 T cold butter, cubed
2 T minced chives
1 t water
3 T shredded Parmesan cheese
Preheat oven to 425 degrees F.
In a small bowl, combine milk and 2 T of the beaten egg. Set aside.
In a medium bowl, combine the flour, baking powder, salt and pepper. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Stir in milk mixture and chives.
Turn lightly onto a lightly floured surface and knead 8-10 times.
Roll out to 1/2″ thickness. Cut with a floured 2 1/2″ biscuit cutter. Place 2 ” apart on a parchment paper lines baking sheet. Combine remaining egg and water. Brush over biscuits and sprinkle with cheese.
Bake for 10-12 minutes or until golden brown.
Makes 8 biscuits