There is no milk in the recipe, but the final result is like a milk based mac and cheese.
I believe that the cream base of the corn combines with the melting Velveeta to provide the creamy cheese base.
The corn is a weird addition to be honest. It doesn’t taste bad, I’m just not sure it tastes great either.
The cheese does melt nicely. I guess that is what Velveeta is supposed to do.
The ham provides a nice bit of saltiness, but honestly not enough. I cooked the noodles in salted water too. Still needed a touch.
The corn flakes are another strange addition. I’m not really sure why they are in the recipe. The get very soft and a bit mushy during cooking.
So overall, it was okay. My husband did actually save some of it and he usually doesn’t if the dish is awful.
His take – it wasn’t inedible, I just wouldn’t go out of my way to have it.
HAM AND NOODLES
8 Ounces Broad Egg Noodles
1 Bell Pepper
1 ½ Cups Diced Ham
1 Egg, Beaten
2 Tablespoons Melted Butter
2 Cans Cream Style Corn
1 ½ Cups Corn Flakes
4 Ounces Diced Velveeta Cheese
Cook Noodles until al dente. Combine ham, egg and butter. Add diced bell pepper, corn, corn flakes and cheese. Fold in cooked noodles. Pour into casserole. Bake in a 350 degree oven for 45 to 50 minutes.
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