Friday, March 18, 2011

Joyce's Stovetop Ham Casserole

I don't know who Joyce is. But she makes a good ham casserole.

The recipe had been sitting in my "to try sometime" pile for a long time. "Sometime" came this week.

I like to give credit where credit is due. I emailed my sister, Lisa, to see if it came from her kitchen. She thinks maybe it was from Joyce Beck at KCLY/KFRM radio.

Well, Joyce, you got a thumbs up from my resident recipe reviewer (who, by the way, just had some for breakfast, too ... minus the green salad!)

The original recipe used a whole stick of butter. I used 2 tablespoons and it was plenty to soften the onions and celery. You can use reduced fat sour cream and soup, if you like. But it's still probably too high in fat and sodium to fit the "healthy cooking" label.

But, everything in moderation, right? I've been a little heavy on the ham recipes here lately, but I was looking for ways to use the rest of a spiral ham we had when Brent was home for spring break.

Even if you don't have ham until Easter, it's worth holding onto this recipe for your "try it sometime" pile. Enjoy!

Joyce's Stovetop Ham Casserole

2 tbsp. butter
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cups cubed ham
1 can cream of celery (or mushroom or chicken) soup
8 oz. (1 cup ) sour cream
1/2 lb. spiral noodles, cooked according to package directions
2 cups Swiss cheese, shredded.

Melt butter in skillet. Add celery and onion and cook until tender. Do this while you cook your noodles in boiling water.

To the softened vegetables in the skillet, add the soup, sour cream, drained noodles and ham; heat through, stirring often.

Just before serving, add the Swiss cheese and stir it in to melt. Remove from stove burner and serve with a green salad with plenty of chopped fresh veggies.

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