Another blast from the past, (see also Sunday Supper Soup) this recipe first appeared in McCall’s Great American Recipe Card Collection, which was a substantial collection of recipes dating back to the 1970’s. We subscribed to this collection somewhere back in the 80’s and every few weeks we would get some new recipe cards in the mail. They always had a great photo on the front of the card, and the recipe itself on the back. For a while we had quite a collection, but over the years (way before I began to keep recipes in pdf format on my Google drive), they got scattered, some were lost, I still have one or two around somewhere. Fortunately there are still some of these great recipes available, for example, at this site online, Vintage Recipe Cards – “Dinner Just Like Mom Used To Make.”
Not sure where this dish got it’s “Party” moniker, but it’s the perfect quick and easy casserole for a party or for the family – made with ham and egg noodles, and a tasty buttery Panko bread crumb & Asiago/Parmesan/Romano cheese topping. A can of Cream of Mushroom soup is the foundational element which makes this casserole so quick and easy to prepare. The combination of mustard and sour cream flavors gives it a very special taste.
Adapted from McCall’s Great American Recipe Card Collection, “Party Casseroles,” Card #18x.
Prep Time: 10 minutes
Cook Time: About 30 minutes
Total Time: 40-45 minutes from start to finish
4 oz medium egg noodles
1- 10 3/4 oz can of Campbell’s Condensed Cream of Mushroom soup
1/2 cup milk
1 tsp minced onion
2 tsps prepared mustard
1 cup reduced-fat sour cream
2 cups cooked ham, cut into 1″ cubes
1/4 cup Panko bread crumbs (you can use any kind you like, I just prefer the Panko, ’cause they have more character!)
2 TBSP melted butter
2 TBSP grated Asiago/Romano/Parmesan cheese mixture
Note* – Many recipes for this particular dish call for Parmesan cheese, however I like to use my own brand of topping which is simply 1/3 equal parts Asiago, Parmesan, and Romano cheeses. I like to keep some around to use on pasta dishes, and I think the combination of the three has a much better flavor than simply Parmesan.
Preheat oven to 375° F.
Prepare noodles according to package directions, rinse in cold water, drain and set aside. (Don’t overcook the noodles, as they will cook a bit more in the casserole mixture.)
While noodles are cooking, combine the soup and milk in a small saucepan, stirring continuously over low heat until smooth. Add the onion, mustard, and sour cream, and stir until blended well.
In a greased 1-1/2 quart casserole dish, (I have a Corning Ware dish that just works great for this!) layer half the noodles, half the ham, and half the sauce. Repeat layers. Toss bread crumbs with the melted butter and sprinkle over the casserole. Top with grated cheese mixture.
Bake, uncovered, at 375° for approximately 30 minutes, our until top is golden brown and sauce is bubbly.
If your house is like our house, this won’t be around long!