Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried oregano
  • 1 3/4 cup half and half
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup Parmesan cheese
  • 3/4 cup shredded cheddar cheese
  • 4 cups uncooked wide egg noodles
  • 15 oz can whole kernel corn (drained and rinsed)
  • 2 cups chopped leftover ham
  • 2 tablespoons butter (melted)
  • 1/4 cup panko breading or crushed Ritz crackers

Instruction

  • Cook noodles according to instructions on the packaging. Drain and rinse with cold water. Set aside.
  • Preheat oven to 375 degrees F.
  • In a medium saucepan, melt butter over medium heat.
  • Add garlic and stir. Saute for 3 minutes, or until very fragrant.
  • Add seasoning and stir in. Saute for 1 minute.
  • Mix cornstarch with half and half. Slowly, pour it over garlic, stirring constantly.
  • Simmer until the sauce thickens. Add cheese and stir until melted. Set aside.
  • Butter a 9"x7" casserole dish.
  • Combine noodles, ham, corn and the sauce and spread the mixture in a prepared baking dish.
  • Combine melted butter and Panko breadcrumbs. Sprinkle over the noodle casserole.
  • Bake casserole in preheated oven for 20 to 25 minutes or until it bubbles on the edges and the topping is toasty and golden.
  • Remove from oven and cool before serving.