Post Holiday Leftovers

While I do not, I know many of you have containers of leftovers sitting in your freezer right now; all things you enjoyed during the holidays but just couldn't finish at the time. I think leftovers can be a great thing. Reheat them "as is" for a quick meal, or have fun turning them into something else. So even though I had to purchase the ham I used in this delicious dish, I know many of you are going to be excited to use some of that extra holiday ham you have on hand!

This is comfort food at it's best! Let's face it, if you are making a recipe that includes the words "serve over egg noodles" most of the time it's going to be a hit! There is just something so familiar, yet versatile about them. Your family is going to love this, and when they find out you made the cheese sauce from scratch, you will be a hero! Yes, it takes a little longer, but it's very simple if you go step by step. I promise. If I can do it, you can!

If you are looking for simple suppers during these chilly winter nights, but also want your loved ones to feel satisfied, this is perfect! Plus, if you have some ham hanging out in your freezer as we speak, now you have something to use it for!


Ham and Swiss On Egg Noodles Adapted from Family Living Classics
1 lb. egg noodles
2 c. cooked ham, diced
10 oz. frozen peas, thawed and drained
1 (4 oz) can sliced mushrooms, drained
3 green onions, chopped
8 TBS butter, divided
1/4 c. four
3 c. milk
8 oz. shredded Swiss cheese
1 TBS dried parsley
Salt and Pepper to taste


Cook egg noodles according to package directions.In a large saucepan cook green onions in 2 TBS butter for 3 minutes. Add mushrooms and peas. Cook until heated through, about 5 minutes. Remove from pan and set aside. Melt 6 TBS in saucepan. Add flour, whisking until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk, and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese, in small batches and stir in a figure 8 motion until cheese is completely melted and sauce is smooth. Season with salt and pepper. Add vegetable and ham. Mix well. Cook until heated through, about 10 minutes on low. When noodles are done, drain and return to hot pot. Add 2 TBS butter and parsley. Stir well until noodles are coated. Serve ham mixture over egg noodles.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Jan. 15, 2013
Shared on Lady Behind The Curtain Jan. 16, 2013
Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

Ham at Very Good Recipes
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