Foodie Friday: Comfort Food Ham and Noodles

Well, dear reader, the mission to clean out the deep freeze continues. The Bibbed Wonder and I have an agreement that if I can clean out the deep freeze, I can raise two or three dozen meat birds, and he will harvest them. After watching a documentary on big ag producers and butchering practices, I can't buy meat from the grocery store. Human beings are a scourge to nature. What the industry calls safe and humane is deplorable. 

I know that not everyone has the opportunity to raise their own food, both vegetables and meat, but knowing that I can do things differently for my family makes me feel like I should take advantage of the opportunity I have been given. I contemplate going meatless. However, I live with two diehard carnivores, so it makes meal prepping vegan meals a challenge. I do plan two to three meatless meals a week, and nobody complains too loudly. I don't think our family could transition to meatless meals very easily. We eat a lot of chicken. I usually cook white meat, and we rarely eat red meat anymore. 

You may question how I can claim to be an animal lover and consider raising birds for meat without it bothering my conscience. Well, the answer is, I take comfort in knowing that while the animals are with us, they live a life filled with fresh air, comfort, freedom, some would even say luxury, and they are dispatched quickly, humanely, and with great care. There are no conveyor belts, dirty mechanisms, rough handling, or mistakes made. They are treated with respect up until their last breath, and to me, that makes all the difference. Some would say they are just chickens, but we appreciate all living things and value the sacrifice they make to sustain our family.  

So, cleaning out the deep freeze to make room for a year's supply of farm-raised chicken is now my mission. Part of cleaning out the deep freeze is eating two very large hams. We are not ham lovers in this house. We eat ham once or twice a year out of holiday obligation, and we call it good. So, making a ham and eating it in a variety of dishes for days takes some discipline. However, I baked a ham on Saturday and then made a casserole of ham, noodles, potatoes, and a cheese sauce. It was popular with our young guests and my very picky eater daughter. The fact that it made quite a dent in the freezer's occupancy is a bonus. Now, we have to eat five million pounds of bratwurst...sigh.  

Anyhow, the ham-and-noodles recipe was delightful. I got the recipe from a small church cookbook from the State College area. It was pretty simple to make and very delicious. If you choose to make it, I hope you and your family enjoy it too. 

Ham and Noodles

Ingredients:

• 1 (12-ounce) bag wide egg noodles
• 1/4 cup butter
• 2 medium cloves of garlic (minced)
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup chicken broth
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 cup sour cream
• 3 cups diced cooked ham
• 2 cups freshly shredded pizza mozzarella (divided)

Directions:

1. Preheat the oven to 350 F. Lightly grease a 9x13 casserole dish with cooking spray.
2. Bring a large pot of salted water to a boil. Once the water is boiling, add the egg noodles and cook to al dente (according to the package instructions).
3. Heat a large nonstick skillet over medium heat. Once hot, add the butter and swirl to coat the pan. Once melted, add in the garlic and saute for about 1 minute (or until aromatic).
4. Sprinkle the flour over the melted butter and stir to create a roux. Add the milk and chicken broth to a large liquid measuring cup, then mix to combine. Slowly pour the milk and chicken broth mixture into the roux, while whisking constantly. Continue whisking until it reaches a smooth consistency.
5. Whisk in the dried parsley, onion powder, and black pepper. Mix in the sour cream and 1 cup of the shredded mozzarella cheese. Let it simmer for 4 minutes while continuing to whisk (or until the cheese is melted and the sauce thickens a bit).
6. Add in the cooked egg noodles and diced ham. Gently mix until the sauce evenly coats the noodles.
7. Pour the ham and noodles into the prepared casserole dish, and sprinkle the remaining shredded cheese over the top. Bake uncovered in the preheated oven for 15 minutes (or until the cheese has melted and the edges are just starting to turn golden brown).
8. Remove from the oven and let rest for 5 minutes before serving. 

This recipe is warm, cozy, and comforting on a chilly day. I hope you have a wonderful weekend filled with everything that brings you comfort, peace, happiness, and contentment. On this May weekend, stay safe, be smart, enjoy simple, delicious food, know where your food comes from, use what you have, and keep washing your hands.