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Pennsylvania Dutch Stovetop Pot Pie With Noodles
Photo: Mitch Mandel
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Packaged dried egg noodles make quick work of this folksy dish, typically made with handmade square flour-and-egg dumplings.
|Cook: 1hr 20min
|Total: 1hr 41min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Honey-Glazed Ham with Carrots, Onions, and New Potatoes directions: Combine first 9 ingredients as follows: Preheat the oven to 375°F. Coat two 17" x 11" baking pans or other large shallow baking pans with cooking spray.
Place the carrots, onions, and potatoes in the pans. Drizzle 1 tablespoon of oil into each pan. Toss the vegetables to coat. Sprinkle lightly with salt. Bake for 35 minutes, rotating the
Place the ham on a cutting board. With a large knife, cut into 2 pieces, one a bit larger than the other.
With a spatula, scrape the vegetables to the outer edge of the pans. Place 1 piece of ham in the center of each pan. Bake for 30 minutes.
Meanwhile, in a small bowl, combine the honey, mustard, and cloves. Whisk to blend well. Drizzle over the ham and vegetables. Bake for about 5 minutes, or until a thermometer registers
140°F when inserted into the center of the ham and the vegetables are browned. Use the smaller piece of ham and vegetables in the Pennsylvania Dutch Stovetop Pot Pie With Noodles recipe below. Cut the larger piece of ham into thin slices and package the ham and vegetables in an airtight plastic container for up to 3 days to use at a later time or for another recipe.
Pennsylvania Dutch Stovetop Pot Pie With Noodles directions: Cook the noodles according to the package directions but 2 minutes less than directed. Meanwhile, cut the ham into 1" chunks.
Drain the noodles. Return them to the pot. Add the broth, ham, vegetables, parsley, and pepper. Cook over medium-high heat for about 5 minutes, or until heated. Serve in wide soup bowls.
Pass the horseradish at the table.
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