Tag Archives: egg noodles

One Pot – Creamy Ham, Pea and Egg Noodles

Cooking for one (or two) means you often have leftovers from things you’ve thawed. In this case, I had a cup or so of diced ham from a 2 cup bag I’d frozen for soup. (I used the other cup for a broccoli, cheddar cheese and ham quiche.)

I found an online ‘one dish’ recipe and scaled it down to suit the amounts I had. Although I halved all the other ingredients, I used the full 2 cups of chicken stock (1 1/2 cups of stock and 1/2 cup of water, works too) because I needed to have enough liquid to cover the noodles. The noodles were cooked in the pan and didn’t suffer taste-wise from the substitution. I also omitted the lemon juice because I was saving my lone lemon for something else. Instead of using half and half, I used 1/4 cup of whipping cream.

Creamy Ham, Pea and Egg Noodles Pot

The dish was quick to assemble and delicious and the leftover portion could be taken to work the next day for lunch or enjoyed for a repeat supper.

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Pantry/Freezer Clearout – Tuna Noodle Casserole

A few weeks ago, I asked for suggestions on my FB groups as to what to do with canned tuna. One of the most popular suggestions was a tuna noodle casserole. I finally got around to making it and wondered why I’d waited so long. Cause this is some tasty stuff, folks.

For a recipe I went with the one from the Campbells (TM) website.

I was tempted to only use one can of tuna but, since I had five cans in the pantry, I splurged. I left out the pimento, since I didn’t have any, and topped the casserole with about a cup of crispy fried onions, from my pantry, instead of breadcrumbs. I also sprinkled some sweet paprika over the top, for colour.

 

 

Review: Delicious, if a bit bland. You might want to add about a quarter teaspoon of salt and pepper to the mushroom soup/milk mixture before you add the cooked noodles and the rest of the ingredients.