In Utah, there is a recipe that everyone has heard of called Funeral Potatoes. The reason they call it funeral potatoes is because it is usually served at funeral luncheons. I know, it’s a little weird.
Anyway, the recipe is a casserole that usually contains hash browns, condensed creamed soup, onions, butter, cheese, and sour cream. Everyone kind of has their own variation of the basic recipe. It is usually served along with ham too. Well, I saw this ham and cheesy noodle casserole from Emaline at The Open Pantry. I had to try it.
It’s basically the same recipe as Funeral Potatoes, except you use pasta instead of potatoes and ham is add to the casserole. This was a hit at our home. It is now going in the tried and true file. I also think it would be a great dish to take in to someone if they have a baby or surgery, etc. Thanks so much Emaline.
- 2 Tbsp butter
- 1/4 cup chopped onion
- 1/2 cup chopped green pepper (I left the green pepper out)
- Stir in:
- 1 can cream of mushroom soup
- 2 cups Swiss or cheddar cheese (I used cheddar) plus more if desired for top
- 1 cup sour cream
- 2 cups cubed ham
- 1 8 oz package egg noodles, cooked (I used shell macaroni because that’s what I had)
- Preheat oven to 350 degrees.
- In a skillet melt butter and saute onion and green pepper until tender. Add to a large bowl.
- In in the cream of mushroom soup, cheese, sour cream, ham, and pasta. Stir together until combined.
- Pour into a 9 x 13 inch baking dish. Spread out evenly. Bake at 350 degrees for 20-30 minutes until hot and bubbly. Serves 6.