1 package (12 oz) Egg Noodles, uncooked
10 oz package frozen peas, thawed and drained
2/3 cup (4 oz can) sliced mushrooms, drained
1/4 cup onion, chopped
1/2 cup butter or margarine
1/3 cup flour
1 tsp. salt
1/2 tsp. pepper
3 cups milk
2 cups (8 oz) shredded Swiss cheese
2 cups cooked ham, cut into 1 inch cubes
1 cup (16 oz can) tomatoes, drained and cut into small pieces
Cook egg noodles according to package directions, or make your own; drain. Sauté peas, mushrooms and onion in 2 Tbs. butter or margarine in medium saucepan for 3 minutes, remove from heat; set aside. Melt remaining 6 Tbs. butter or margarine in medium saucepan; remove from heat. Add flour, salt and pepper; stir until smooth. Return to heat; gradually add milk, stirring constantly, until thickened. Add cheese; stir until smooth and thick. Combine egg noodles, cheese sauce, sautéed vegetables, ham cubes and tomatoes; mix until well coated. Turn into a buttered 3 quart casserole. Cover; bake at 350* for 25-30 minutes or until hot and bubbly.
10 oz package frozen peas, thawed and drained
2/3 cup (4 oz can) sliced mushrooms, drained
1/4 cup onion, chopped
1/2 cup butter or margarine
1/3 cup flour
1 tsp. salt
1/2 tsp. pepper
3 cups milk
2 cups (8 oz) shredded Swiss cheese
2 cups cooked ham, cut into 1 inch cubes
1 cup (16 oz can) tomatoes, drained and cut into small pieces
Cook egg noodles according to package directions, or make your own; drain. Sauté peas, mushrooms and onion in 2 Tbs. butter or margarine in medium saucepan for 3 minutes, remove from heat; set aside. Melt remaining 6 Tbs. butter or margarine in medium saucepan; remove from heat. Add flour, salt and pepper; stir until smooth. Return to heat; gradually add milk, stirring constantly, until thickened. Add cheese; stir until smooth and thick. Combine egg noodles, cheese sauce, sautéed vegetables, ham cubes and tomatoes; mix until well coated. Turn into a buttered 3 quart casserole. Cover; bake at 350* for 25-30 minutes or until hot and bubbly.
