Šunkofleky Czech Ham And Pasta Casserole Food

ŠUNKOFLEKY (HAM AND NOODLE CASSEROLE)

Steps:

• 1. Preheat oven to 350 degrees. Heat oil or butter in an 8" oven-proof skillet.
• 2. Sauté diced onion and carrot in oven-proof skillet for about 5 minutes.
• 3. Add diced ham and cooked pasta/noodles to the skillet. (I used leftover macaroni and cheese for this.)
• 4. In a small bowl, beat eggs and milk. Add salt, pepper, and Italian spices to the beaten eggs.
• 5. Pour the egg mixture over the ingredients in the skillet. Bake about 15 minutes.
• 6. Add pieces of cheese over the top of the hot mixture. Let bake a few more minutes until the cheese is bubbly and the eggs are set. (I used pepper jack cheese.)
• 7. Remove skillet from the oven and let set for 3-5 minutes so the casserole can be easily cut.
• 8. Cut into 2-4 portions. Serve with a fresh salad, if desired.
• 9. Note: Next time I will add diced peppers to the vegetables to be sautéd, or I will add some diced roasted peppers. You can be creative by adding vegetables of choice. (I have seen only onions in traditional Czech recipes.)
• 10. Note: Here is a recipe I have often made--and never realized it wasn't so different from Czech Šunkofleky: https://www.justapinch.com/recipes/breakfast/breakfast-casserole/cornbread-egg-casserole.html?r=1

CZECH ŠUNKAFLEKY (HAM & NOODLES)

Steps:

• 1. After baking a ham I grind the leftovers and freeze in 1 pound packs. Defrost 1 pound in microwave for this and keep warm. Do not heat in pot or it will dry out.
• 2. Cook the noodles in a dutch oven per package directions for al dente and drain in colandar. Put noodles back in pot.
• 3. Cut the butter up on top of the noodles and toss until melted and mixed well without breaking up the noodles.
• 4. Add the heated ground ham to the noodles, sprinkling onion powder and ground black pepper to taste on top and toss.
• 5. Serve in bowls..depending on the size of the bowl, you can feed a nice size family with this or have it for more than one meal.

CREAMY HAM PASTA CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat., Transfer to two greased 13x9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.