Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee butter, divided | ||
| 1 (10 oz) package Hy-Vee frozen peas, thawed, drained | ||
| 1 (4 oz) can Hy-Vee sliced mushrooms, drained | ||
| ¼ c. sliced green onion | ||
| ⅓ c. Hy-Vee flour | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. ground white pepper | ||
| 3 c. Hy-Vee 2% milk | ||
| 1 (8 oz) package Hy-Vee shredded Swiss cheese | ||
| 1 (12 oz) package Hy-Vee medium egg noodles, uncooked | ||
| 2 c. chopped cooked ham | ||
| 1 (14.5 oz) can Hy-Vee diced tomatoes, well-drained |
Directions
- Preheat oven to 350 degrees.
- In a small saucepan, melt 2 tablespoons butter. Add peas, mushrooms and green onion. Cook 3 minutes. Remove from heat and set aside.
- In a medium saucepan, over medium heat, melt remaining 6 tbsp of butter. Stir in flour, salt and pepper. Cook 1 minute.
- Add milk and cook, stirring frequently, until thickened. Add cheese and stir until smooth.
- Meanwhile, cook noodles according to package directions. Drain.
- In a large bowl, stir together hot noodles, vegetables, cheese sauce, ham and tomatoes.
- Spoon into a 3-quart baking dish. Cover and bake 25 to 30 minutes or until hot and bubbly.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 125mg
- Sodium: 860mg
- Total Carbohydrates: 48g
- Protein: 27g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 20%
0%
Calcium 40%