Šunkofleky Czech Ham And Pasta Casserole Recipes

CZECH ŠUNKAFLEKY (HAM & NOODLES)

Steps:

• 1. After baking a ham I grind the leftovers and freeze in 1 pound packs. Defrost 1 pound in microwave for this and keep warm. Do not heat in pot or it will dry out.
• 2. Cook the noodles in a dutch oven per package directions for al dente and drain in colandar. Put noodles back in pot.
• 3. Cut the butter up on top of the noodles and toss until melted and mixed well without breaking up the noodles.
• 4. Add the heated ground ham to the noodles, sprinkling onion powder and ground black pepper to taste on top and toss.
• 5. Serve in bowls..depending on the size of the bowl, you can feed a nice size family with this or have it for more than one meal.

ŠUNKOFLEKY (HAM AND NOODLE CASSEROLE)

Steps:

• 1. Preheat oven to 350 degrees. Heat oil or butter in an 8" oven-proof skillet.
• 2. Sauté diced onion and carrot in oven-proof skillet for about 5 minutes.
• 3. Add diced ham and cooked pasta/noodles to the skillet. (I used leftover macaroni and cheese for this.)
• 4. In a small bowl, beat eggs and milk. Add salt, pepper, and Italian spices to the beaten eggs.
• 5. Pour the egg mixture over the ingredients in the skillet. Bake about 15 minutes.
• 6. Add pieces of cheese over the top of the hot mixture. Let bake a few more minutes until the cheese is bubbly and the eggs are set. (I used pepper jack cheese.)
• 7. Remove skillet from the oven and let set for 3-5 minutes so the casserole can be easily cut.
• 8. Cut into 2-4 portions. Serve with a fresh salad, if desired.
• 9. Note: Next time I will add diced peppers to the vegetables to be sautéd, or I will add some diced roasted peppers. You can be creative by adding vegetables of choice. (I have seen only onions in traditional Czech recipes.)
• 10. Note: Here is a recipe I have often made--and never realized it wasn't so different from Czech Šunkofleky: https://www.justapinch.com/recipes/breakfast/breakfast-casserole/cornbread-egg-casserole.html?r=1

CREAMY HAM PASTA CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat., Transfer to two greased 13x9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

DELUXE HAM CASSEROLE

Steps:

• Bring a large pot of salted water to boil. Stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in melted butter until onion is tender, about 5 minutes.
• Stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat.
• Mix cooked pasta, Cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed.
• Transfer pasta mixture to the prepared baking dish.
• Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.