Pineapple, Ham and Noodle Casserole

I had some leftover ham in the freezer and thought this Pineapple, Ham and Noodle Casserole would be a great way to use it up... I'm glad I gave it a try! This would also work well with one of those $2-ish little Hatfield oval ham steaks. While the original recipe would be perfect with a side of steamed broccoli, I cut the meat back by half and chose to add some frozen peas to mine. What makes this casserole a little different is, the pineapple is a major ingredient and it adds great flavor. Oh, and... if you're so inclined, it's ~really good~ with a little hot sauce on the side too:@)

I didn't have breadcrumbs so I crushed some Ritz crackers for the topping, and omitted the other Tblsp of butter.

I also turned the broiler on for a minute or two at the end.

Pineapple, Ham and Noodle Casserole-adapted from Taste of Home/Dole
2 C dry wide noodles
1/2 C celery, diced
2 Tblsp butter, divided
8 oz cream cheese, cubed
3/4 C milk-I used Half and Half
2 C cooked ham, cubed
2 (8 oz) cans crushed pineapple, drained-I had chunks and cut them into smaller pieces
2 tsp Worcestershire sauce
1/2 tsp salt-I didn't use this
dash of pepper
1/4 C dry breadcrumbs-I used cracker crumbs

1. Cook celery in 1 Tblsp butter until soft.
2. Stir in cream cheese and milk until melted.
3. Stir in ham, pineapple, Worcestershire, salt and pepper.
4. Pour into ungreased 1 1/2 quart casserole dish.
5. Melt remaining butter in skilled, add breadcrumbs, lightly toast crumbs.
6. Sprinkle breadcrumbs on top of casserole.
7. Bake at 350 degrees for 25-30 minutes.

Eat well and have a happy day:@)

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