Ham and Noodle Casserole

Ham and Noodle Casserole

Today we are sharing a recipe from The Ellis Island Immigrant Cookbook for ham and noodle casserole.

This recipe comes from Maryanne Hansen of Bay Shore, New York. Maryanne’s grandmother Marie Psenitza Seidl was born in Stamfen Pressbirger, Hungary. Marie arrived in the United States on September 20, 1905. Maryanne’s mother was the first born of Marie's seven children. 


Ham and Noodle Casserole

1 lb. egg noodles (Break into small pieces before cooking.)

2 eggs

4-6 cups left over ham (cut into very small pieces.)

1 1/3 cups milk (approx.)

Salt & pepper, to taste

Bread crumbs


Paprika (optional)


  1. Grease casserole dish with butter and sprinkle with bread crumbs.
  2. In a large bowl beat eggs, add milk and seasonings.
  3. Mix with cooked noodles and ham.
  4. Pour mixture into casserole dish.
  5. Sprinkle with bread crumbs. Dot with butter.
  6. Sprinkle with paprika, if desired.
  7. Bake at 350° until brown on top, about one hour.


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