This recipe is often referred to as a Hawaiian dish because of the use of pineapple, Hawaii grows more pineapple than any other American state, keeping most on the islands to eat fresh. Most canning operations have moved from Hawaii to Southeast Asia because of high labor costs. The saltiness of ham and sweetness of pineapple is a classic combination and this one dish meal is easy to make. Casseroles became popular in the United States in the late 1800s when home ovens became more widespread. Cooking casseroles reached a peak in the 1950s and remain popular for their easy assembly.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups uncooked wide egg noodles
- ½ cup chopped celery
- 2 Tbsp butter, divided
- 1 package (8 oz) cream cheese, cubed
- ¾ cup milk
- 2 cups cubed ham, fully cooked
- 2 cans (8 oz) crushed pineapple, drained
- 2 tsp Worcestershire sauce
- ½ tsp salt
- Dash of black ground pepper
- ¼ cup dry bread crumbs
Directions
- Bring large pot of lightly salted water to a boil and cook egg noodles about 6–8 minutes or according to package directions. Drain.
- Preheat oven to 350°F.
- Cook celery in 1 tablespoon butter in large pan until tender.
- Stir in cream cheese and milk, stirring and cooking until cheese is melted.
- Add noodles, ham, pineapple, Worcestershire sauce, salt, and pepper.
- Transfer to ungreased 1½-quart baking dish.
- Melt remaining butter in pan and toss with bread crumbs.
- Sprinkle crumb mixture over top of noodle mixture and bake uncovered for 30–35 minutes or until heated through.
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