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pennsylvania dutch noodle casserole

(3 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a classic Pennsylvania Dutch dinner casserole made with egg noodles, ham and vegetables cooked in a cream sauce. Every family (and restaurant) has their own favorite version of this recipe, which many have been changed over the years and use canned creamed soups. But this version uses fresh and evaporated milk for a richer cream sauce. It's best not to make the egg noodles first, or they tend to stick together in a blob and not blend well with other ingredients. Instead, for best results, add the noodles right after they've been drained and are still hot.

(3 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For pennsylvania dutch noodle casserole

  • 1 Tbsp
    vegetable oil or canola oil
  • 1 Tbsp
    unsalted butter
  • 2 cups
    cooked ham, diced
  • 1/2 cup
    onion, chopped
  • 1 cup
    frozen peas (do not thaw)
  • 1 cup
    frozen diced carrots (do not thaw)
  • 1 (12-oz) can
    evaporated milk
  • 1 cup
    milk (or a splash or two more, for added creaminess)
  • 1/2 cup
    sour cream
  • 1 Tbsp
    dry mustard powder (or 2 tsp prepared yellow mustard)
  • 1 cup
    shredded swiss cheese
  • 1 cup
    shredded sharp cheddar cheese
  • 1 (12-oz) pkg
    extra wide egg noodles, cooked according to package directions and drained
  • 1 to 2 tsp
    salt
  • 1 to 2 tsp
    black pepper

How To Make pennsylvania dutch noodle casserole

  • 1
    In a large skillet or 4-quart saucepan heat the oil and butter over medium heat. When the butter is melted, add the ham and onion, and sauté for about 3 minutes. Add the peas and carrots, and toss well until coated and glistening with the butter and oil.
  • 2
    Stir in the evaporated milk, milk, sour cream, and mustard powder. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to medium-low. Add both cheeses, and stir until cheese is melted and smooth. Remove from heat, cover, and set pan aside.
  • 3
    Cook the noodles according to package directions until al dente or about 6 or 7 minutes; do not over-cook. Drain the noodles, then add warm noodles to the creamy ham and cheese mixture. Heat everything through until bubbling. (If the sauce is too thick side, stir in a few tablespoons of milk to thin it out a bit). Season with salt and black pepper, and serve immediately while still hot.
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