Ingredients
- 240g Highmark ribbon egg noodles
- 75g butter
- 4 tablespoons plain flour
- 1 1/2 cups milk
- 2 tablespoons chopped parsley
- salt and freshly ground black pepper
- 350g grated tasty cheese
- 2 cups frozen corn kernels
- 185g ham, chopped
- pinch nutmeg
- 1 teaspoon mustard powder
- 2 tomatoes, sliced
- 1/2 cup fresh breadcrumbs
Method
Preheat
the oven to 180 C. Cook the noodles in a saucepan of boiling water for 5
minutes until noodles are just tender, drain and set aside. Melt the butter
in a medium saucepan, add the flour and stir over a low heat until the mixture
forms a smooth paste. Cook the mixture for another minute. Add the milk
a little at a time, whisking well between each addition and cooking until
smooth. Allow the mixture to boil and thicken. Simmer for 5 minutes. Stir
¾ the grated cheese into the white sauce with the corn, ham, nutmeg and
mustard powder. Stir through the noodles. Pour the mixture into a large
baking dish and arrange slices of tomatoes, sprinke with remaining cheese
and breadcrumbs. Bake for 30 minutes until golden brown.
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