Casserole, Ham Noodle

By Judge99

Ingredients

• 12 Ounces - Dried Egg Noodles
• 1 1/2 Pound - Ham, Cut into 1/2 Cubes
• 2 tablespoons - Vegetable Oil
• 1 cup - Yellow Onion, Chopped
• 1 cup - Celery Chopped
• 4 cloves Garlic, Minced
• 1/2 c. Butter
• 1/2 c, all Purpose Flour
• 4 c. Whole Milk
• 1 tsp. Worcestershire Sauce
• 1 1/2 tsp. Salt
• 1/2 tsp. black Pepper
• 1 tsp. dried Italian Seasoning
• 3 c. sharp Cheddar Cheese Shredded~Divided
• 1 c. frozen Petites Peas, Thawed and Drained

Preparation

Step 1

Preheat oven to 350 degrees. Spary a 9 X13 inch baking dish lightly with nonstick cooking spray.
Cook Egg Noodles in salted water according to package instructions. Drain.
Meanwhile, in a high sided large skillet, table oil and saute onion, celery and garlic, over medium heat, until soft, about 8-10 minutes.
Add the butter to skillet and melt. When the butter begins to bubble, sprinkle the flour over the top and whisk over medium heat, until evenly combined. Cook, stirring constantly, for 1-2 minutes. Remove skillet from heat and slowly whisk in milk. Return to medium heat and cook until mixture begins to bubble and thicken. Reduce heat to low and stir in Worcestershire Sauce, salt, pepper, Italian seasoning, 1 1/2 cups Monetery Pepper Jack cheese, and thawed peas.
Add drain pasta and ham to the skillet and combine well. Pour into prepared baking dish. Sprinkle top with remaining 1 1/2 cup cheese. Bake in preheated oven until heat through and bubbly, about 25-30 minutes.