Longer nights and warmer weather have given way to spring fever. Getting outside is on the top of most of our lists, not spending time in the kitchen. You need a quick meal that will fill bellies, taste great, and maybe even have enough for leftovers for busy nights. I’ve got all of these covered with this recipe for Ham & Broccoli Noodles.
Tender egg noodles are covered in a creamy sauce, broccoli to make sure everyone gets their vegetables, and ham throughout. Pair with a Session IPA. Session IPAs are perfect for the warmer weather, hoppy but with a lower ABV. A drinkable beer that won’t weigh you down.
For more satisfying food and beer pairings, visit BottomLeftoftheMitten.com.
Ham & broccoli noodles
8 ounces wide egg noodles, cooked according to package directions
12.6 ounces frozen broccoli florets, cooked according to package directions
10.5 ounces (1 can) condensed cream of mushroom soup
10.5 ounces (1 can) condensed broccoli cheese soup
8 ounces chopped ham
¼ cup milk
1-½ tbs. butter
15 Ritz crackers, crushed
Cook the egg noodles and broccoli florets according to package directions.
In a large pot add ½ tbs. butter over medium-high heat. Add the chopped ham and cook for 4 to 5 minutes until lightly browned.
To the same pot stir in milk then both cans of condensed soup.
Add the noodles and broccoli to the soup mixture. Stir to combine everything. Cook until heated through, around 5 minutes.
Ritz Cracker Topping
Melt 1 tbs. butter in a small microwaveable dish. Once the butter has melted, stir in the crushed Ritz. Sprinkle on top of noodles before serving.
Want more of a casserole? Add the noodle ingredients to a dish and sprinkle Ritz cracker topping. Bake at 350 degrees for 30 minutes for a casserole.
Make this a freezer meal! Add half the dish to a freezer proof 8×8 dish and freeze up to one month.
Erin Amundsen is a wife, mom, and blogger from the bottom left of Pure Michigan. Her blog, Bottom Left of the Mitten, features other food and drink pairings using locally sourced ingredients, and can be found at BottomLeftoftheMitten.com.