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Tuesday, April 3, 2018

Meal Size for Six, Freezable for Two

Janet Groene’s
Creamy Green Eggs and Ham

When you use spinach noodles one pot makes a rich, creamy meal with a sneaked-in vegetable, thanks to inspiration from Dr. Seuss. Ham and cheese are both salty, so don’t add salt until you taste the finished dish. Leftovers are easily nuked the next day. 

If it’s just the two of you, divide the recipe and  freeze some for a future RV trip. Thaw, sprinkle with buttered bread crumbs and nuke or bake to heat through.  I don’t add Worcestershire sauce or hot sauce but put them on the table. Some people like a few shakes of spicy heat on this bland  dish. 

½ cup each diced onion and celery
2 cups water
1 chicken flavor bouillon cube
Half of a 10-ounce package of green noodles
6- to 8-ounce package shredded cheese 
1 can condensed cream of mushroom, celery or chicken soup
8-ounce ham steak,  diced
2 hard-cooked eggs, diced
½ cup peas, thawed 

Bring onion, celery and water to a boil and stir in bouillon to dissolve. Add noodles and cook 7 minutes. Reduce heat and stir in cheese and  soup.  Stir over low heat until well blended. Fold in ham, eggs and peas and heat through. Serves 6.  

See more of Janet Groene’s RV-ready recipes at

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