Ingredients
Scale
- 1 Bag of Mrs. Miller’s Bell Pepper-Basil Noodles
- 3 TBS Butter, divided
- 8 oz Ham, diced
- 8 oz Broccoli Florets
- ½ Cup White Onion, diced
- 1 Cup Milk
- 1 Cup Heavy Cream
- 3 Eggs
- 1 tsp Salt
- 1 tsp Black Pepper
- ¼ tsp Nutmeg
- 12 oz Grated Cheese, divided (use half Swiss and half White Cheddar)
Instructions
- Parboil 1 lb. of Mrs. Miller’s Bell Pepper-Basil Noodles until al dente. Drain and return to the pot. Add 2 tbsp butter, stirring until melted and evenly coated.
- Melt 1 tbsp butter in a sauté pan over medium heat. Add diced onions, ham, and broccoli florets. Cook for 5–7 minutes until onions soften and ham becomes crispy.
- Combine 6 oz grated Swiss cheese and 6 oz grated white cheddar cheese to sauté mixture. Set aside.
- Grease a 9×13-inch baking dish thoroughly.
- In a large bowl, whisk together milk, heavy cream, eggs, salt, black pepper, and ground nutmeg until fully combined.
- Gradually add the buttered noodles to the mixture, stirring gently to coat. Add the rest of the noodles and mix until fully incorporated.
- Stir in the cooked onions, ham, and broccoli until evenly distributed.
- Mix in half of the grated Swiss and cheddar cheese blend.
- Transfer the noodle mixture into the greased baking dish. Smooth the top evenly.
- Sprinkle the remaining grated cheese over the casserole. Cover the dish with foil.
- Add the drained pasta to the sauce and stir to coat. If the sauce is too thick add in reserved pasta water.
- Bake in a preheated oven at 375°F for 30 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool slightly. Serve warm with your favorite crusty bread. Enjoy!
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Main Dish