Ham and Noodle Casserole with Chive and Parmesan Biscuits

For a simple, weeknight (or any night), easy to prepare dinner, this recipe hits the spot. I added sliced grape tomatoes tossed with balsamic glaze to add a little acid to offset the pasta and biscuit.


Ham and Noodle Casserole

4 cups uncooked egg noodles
2 cups deli ham
1 cup shredded cheddar cheese
1 cup condensed cream of celery soup
2/3 cup milk
2 t finely chopped onion or shallot
4 T butter, divided and melted
1/2 t poppy seeds
1/2 t dried oregano
1/4 t salt
1/4 t dried basil
6 T dry bread crumbs

Preheat oven to 325 degrees F.

Cook noodles according to package directions. Drain and set aside.

In a large bowl, combine the ham, cheese, soup, milk, onion/shallot, 2 T butter, poppy seeds and seasonings. Add noodles to ham mixture and stir to combine.

Coat a 3 qt. baking dish with cooking spray.

Transfer ham and noodle mixture to prepared dish.

Combine bread crumbs and remaining 2 T butter and sprinkle over casserole.

Bake, uncovered for 35-40 minutes or until heated through.

Serves 4-6

Chive and Parmesan Biscuits

1/4 cup milk
3 T beaten egg (1 egg)
1 cup all-purpose flour
3/4 t baking powder
1/4 t salt
1/8 t pepper
6 T cold butter, cubed
2 T minced chives
1 t water
3 T shredded Parmesan cheese

Preheat oven to 425 degrees F.

In a small bowl, combine milk and 2 T of the beaten egg. Set aside.

In a medium bowl, combine the flour, baking powder, salt and pepper. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Stir in milk mixture and chives.

Turn lightly onto a lightly floured surface and knead 8-10 times.

Roll out to 1/2″ thickness. Cut with a floured 2 1/2″ biscuit cutter. Place 2 ” apart on a parchment paper lines baking sheet. Combine remaining egg and water. Brush over biscuits and sprinkle with cheese.

Bake for 10-12 minutes or until golden brown.

Makes 8 biscuits


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