Ham Noodle Casserole Recipe

Directions

Place ham cubes in a large, deep skillet. Cook over medium heat for 1 to 2 minutes, or until dark brown. Remove ham cubes and place them in a large bowl. Stir in mushrooms, red pepper and salt and pepper. Place ham cubes in the bowl with the mushrooms and red pepper mixture.

Combine rice, onion and bell pepper with red pepper sauce in a separate bowl.

Cover a large pot with foil and heat lightly.

Gently stir in chicken broth and bring to a simmer.

Place shredded tomatoes in a separate bowl, looking for a better spread with the onion and bell pepper mixture, or roll a chicken into a long roll.

Reduce the temperature of the water in the large pot to 375 degrees F (190 degrees C). Place the sauce over a medium heat and let simmer until the meat is tender, about 45 minutes. Drain any remaining fat and add tomatoes.

Add the broth and water and bring to a boil. Simmer for about 15 minutes, stirring frequently.

Carefully whisk egg yolks into the warm broth. Return yolks to the pot. Stir and simmer until thickening, about 5 minutes. Transfer yolk mixture to a separate bowl. In a separate small bowl, mix together the tomato sauce with the egg yolks and mix with the cooked ham mixture. Return it to the pot.

Bring the pot down to medium-low and add more water or chicken broth if necessary to reach the desired boil. Be patient. Simmer for about 10 minutes on high heat, adjusting the heat as necessary. Reduce heat to medium-low and simmer for about 5 minutes. Add the broccoli and garlic sauce while stirring until the mixture coats the back of a metal spoon. Mix in 1 cup of broth and the tomato sauce, mix well. Cover, and simmer for about 5 minutes. Transfer the casserole back into the soup or stock pot

Bring a large pot of water to a boil. Add the po