By Kevin Williamse
This is a hearty and easy recipe from an Amish woman in Buchanan County, Iowa. Very typical farmhouse supper that you can sort of just pile on your plate.
Reader Anita was nice enough to give this recipe a test drive for us. Here is what she had to say:
I made the Double Cheese Ham Bake last night, and it’s a recipe that I will keep on file. It’s simple to make and budget friendly. We really enjoyed it!
Anita did make a great suggestion, which is to add some onion powder and some mustard next time. For the bread crumbs, Anita crumbled up some French bread, but really any kind will work.
Some other of Anita's notes:
*To make soft bread crumbs, tear 2-3 slices of bread (any kind) into pieces and pulse in a blender. Be careful not to over do it.
*To scald milk, pour milk into a sauce pan. Heat on medium, stirring occasionally, until small bubbles form around the edges of the milk. Do NOT boil. The temperature should be around 185 degrees. Remove from heat and let cool a bit before you add it to the other ingredients.
Now, enjoy the photos and recipe below!
Emma Byler's Double Cheese Ham Bake
- 1 cup elbow macaroni
- 1 /4 cup butter
- 1 cup soft bread crumbs*
- 1 cup shredded cheddar cheese
- 1 /2 cup shredded Swiss cheese
- 1 /2 cup diced ham
- 3 eggs, well beaten
- 1 tablespoon chopped parsley
- 1 /4 teaspoon pepper
- 1 1 /2 cups milk, scalded*
- A sprinkle of Paprika
- Cook macaroni according to package directions, drain.
- Add butter and toss until coated.
- Add remaining ingredients except paprika,
- Mix well.
- Turn into 2 quart casserole.
- Sprinkle with paprika,
- Bake at 325 for 40 to 45 minutes
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