Baked ham and mushrooms macaroni
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Filed under My recipes; Noodle fest; cooking with leftovers, mushrooms, pasta
Ingredients :
250 g. of cut macaroni
200 g. of smoked ham
1 carrot, cut into 1/2″ cubes
3/4 c. of frozen sweet peas, thawed
250 g. of fresh buttom mushrooms, sliced
1 can of condensed cream of mushroom soup or
1 pack of powdered cream of mushroom soup
1 onion, chopped
1/4 c. of butter
1 to 2-1/2 c. of chicken or beef broth
1 tsp. of finely chopped parsley
salt and pepper
1 c. of grated cheese
Cooking procedure :
Cook the macaroni according to package directions. Drain and set aside.
Melt the butter in a saucepan. Saute the chopped onion until soft. Add the ham. Cook until lightly browned. Add the mushrooms and cook for about a minute. Add the carrots and peas. Pour in the broth. Bring to a boil. Cover and simmer for 2 minutes. Add the cream of mushroom soup. If using the powdered variety, pour only 1-1/2 c. of broth into the saucepan and use the remaining cup of broth to dissolve the soup. If using canned mushroom soup, use only 1 c. of broth. Cook, stirring, until well blended and the sauce has thickened. Season with salt and pepper.
Turn off the heat and add the parsley. Stir. Add the cooked macaroni and toss well.
Transfer to a baking dish. Garnish with the grated cheese. Cover with foil. Punch a few holes to let the steam out. Baked in a moderately hot oven, about 350-degrees Fahrenheit, for 15 to 20 minutes. Uncover and let stand for 10 minutes before serving with garlic-buttered toast.
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hello will you pls send me your recipes of macaroni soup, and fried rice.. im planning to cook for our anniversary tomorow . tnx God bless
Hello Marie Lee.
Advanced happy anniversary.
I don’t “send” recipes. They are all here in my blog–use the search box below or the category links on the right.