12 oz Creamette® Extra Wide Egg Noodles
1/4 cup butter, divided
1/3 cup bread crumbs
3 Tbsps grated Parmesan cheese
1 1/2 Tbsps olive oil
6 cups small broccoli florets
1 1/2 cups diced ham
1 large white onion, chopped
3 each garlic cloves, minced
1/2 tsp salt and pepper
6 oz brick-style plain cream cheese, cut into cubes
1 cup heavy cream
1 1/2 Tbsps Dijon mustard
2 cups shredded Cheddar cheese
2 Tbsps fresh chives, finely chopped

Cooking Directions:

  1. Preheat broiler. Prepare noodles according to package directions; drain, reserving 1/2 cup cooking liquid. In small saucepan, melt 2 tbsp butter; add bread crumbs and Parmesan cheese, tossing well. Set aside.
  2. Meanwhile, in large ovenproof skillet, heat oil and remaining butter over medium heat. Cook broccoli, ham, onion, garlic, salt and pepper for 3 to 5 minutes or until ham starts to brown and broccoli is slightly softened. Stir in cream cheese, cream and 1/2 cup water; bring to simmer. Cook for 3 to 5 minutes or until mixture is creamy and broccoli is cooked through.
  3. Add noodles, mustard and reserved cooking liquid; toss until well coated. Remove from heat and stir in Cheddar and 1 tbsp chives. Sprinkle reserved bread crumb mixture over top.
  4. Broil for 1 to 2 minutes or until topping is golden brown. Sprinkle with remaining chives before serving.


Tip: Alternatively, omit ham and stir in shredded cooked chicken when adding noodles.