Ham Vegetable Stroganoff

Servings: 4

Kids and casseroles go together because these one-dish meals tend to be gooey and interesting. This one is also healthy and yet tasty enough to please even a finicky eater.  We used a natural pork ham for this recipe, but even a smoked (pinkish) cured ham will do.



8 ounces egg noodles
2 tablespoons olive oil
1 cup finely chopped yellow onion
1/2 cup finely diced celery
1 cup thinly sliced zucchini
1 cup sliced baby bella mushrooms
2 tablespoons all-purpose flour
1/4 cup chicken broth
8 ounces plain non-fat yogurt
2 tablespoons apple juice
1 tablespoon soy sauce
2 cups (1/4-inch) diced cooked ham of choice

Ham Vegetable Stroganoff recipe 


Cook the noodles according to package directions.  Meanwhile, in a small saucepan coated with Teflon™ non-stick, heat the oil over medium and sauté the onion, celery, and zucchini just a few minutes to tenderize. Add the mushrooms. Cook another 2 minutes until the mushrooms are browned. Stir in the flour until blended. Add the broth and cook for another 3 minutes.

In a small bowl, combine the yogurt with the apple juice and soy sauce. Add to the mushroom mixture; add the ham. Arrange the noodles in 2-handled serving dish. Pour the ham mixture over the top and serve.

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