I served this dish for my very first dinner party in Cooperstown back in 1997 (of course, it has soup in it!). It was a hit with my "friend" Chris then, and it's a hit with my husband Chris today!
This recipe comes from my mom. I have no idea where she got it from, but it is real comfort food for me. It's quick and easy, and makes a delicious weeknight dinner.
Ham Tetrazzini
1 medium onion, chopped
1 Tbsp butter
1 can cream of mushroom soup
1/4 to 1/2 soup can water (add until desired consistency)
1 tsp parsley
2 ham steaks, cubed
3/4 block extra sharp cheddar cheese, shredded (I like white because it looks better)
8 oz egg noodles
Cook egg noodles according to the package directions.
Melt the butter in a frying pan. Cook onions until soft and slightly carmelized. Add soup and water. Stir to mix. Cook on low-medium heat for 5 minutes.
Add parsley, ham cubes and shredded cheese. Cook and stir until cheese is melted and ham is heated through.
Stir sauce into egg noodles and serve hot.
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