Ham Tetrazzini

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.