Ham & Noodles

This site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links.

The thing that I love the most about old recipe books is that people were so much more resourceful. Women in these decades were really good at looking at their pantries and getting by with what they had. They didn’t simply just run to the store constantly and they couldn’t just order up dinner and have it delivered if they “didn’t have anything.” This required them to put together other recipes and learn how to cook different foods. We’ve largely gotten away from this as the years have gone by. I know so many people who struggle because they find themselves in a rut while cooking. Not only does this make food boring but it also means we aren’t getting nutrients from various foods and our guts are also suffering because we aren’t challenging the gut flora. I’m 100% just as guilty and I’m combating that by forcing myself out of the box. This week we tried a recipe for ham & noodles that my husband said, and I quote, “this recipe can stay!”

Ingredients

• 1 can cream of chicken soup
• 1 ½ cups cubed cooked ham or luncheon meat
• 2 tbsp butter or margarine
• 1 can sliced mushrooms, drained
• ⅔ cup milk
• 1 tbsp sherry
• 2 cups cooked noodles

Directions for Ham & Noodles

In saucepan, brown  ham and mushrooms in butter. I cook everything in my cast iron pan, seriously everything. So feel free to make it in that as well.

Stir in the rest of the ingredients. Heat; stir now and then. Garnish with parsley. Makes 4 servings. 

Tips & Tricks

One of the reasons I like this so much is because it’s an easy recipe to add to. If you’ve been here for any sort of time you know that I like to add vegetables wherever I possibly can. This one makes it super simple. I prefer to add onions in with the ham & mushrooms to get them sauteed. You could also add some spinach, peppers, peas, etc and it is delicious.

Also, another if you’ve been here you know moment- I don’t keep cans of cream of anything soup in my house. The ingredients in them are generally not very good at all and so I chose to move to a powdered version of cream of mushroom soup from Azure. I’m still finding the best ways to make it but it’s worked well for all of the applications. It’s definitely not going to be the same as the canned version but I’m okay with making a compromise on that because I know that it’s better for us. 

I’m not sure about you but I cannot figure out how many noodles to make. I always make too much so I’m positive that I made more than 2 cups of cooked noodles and it was still delicious.

It’s also not the middle of summer so I do not have parsley on hand. I suppose I could have used dried parsley but I opted to just leave that off and it was fine without it. We aren’t that fancy anyways.

In Summary: Ham & Noodles

This was honestly a super simple weeknight dinner. It was so quick to whip up and I love that it used some different ingredients with pasta. We like to fall into the trap that if we are eating pasta it needs to be spaghetti with beef. Admittedly, that’s what we generally eat if we are eating pasta because the Italian in me craves that red sauce! However, this was an awesome change of pace and a really cool way to use ham, too. Little by little I am learning new ways to cook different foods and figuring out combinations to use what we’ve got on hand in ways that are practical and delicious. 

Ham & Noodles

A fun twist on pasta.

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

  

• 1 can cream of chicken soup
• 1 1/2 cups cubed cooked ham or luncheon meat
• 1 can  sliced mushrooms, drained
• 2 tbsp butter or margarine
• 2/3 cup milk
• 1 tbsp sherry
• 2 cups cooked noodles

Instructions

 

• In saucepan, brown  ham and mushrooms in butter.
• Stir in the rest of the ingredients.
• Heat; stir now and then.
• Garnish with parsley.

Keyword ham, Pasta