This recipe is PERFECT for events like Pot Luck dinners, family reunions, large family meals, etc.
Back in the early ‘80s, a dear friend from Germany introduced me to this concoction during her one and only visit to Canada. Ursula went shopping at our local grocery store and bought what she though was comparable ingredients for her recipe back home.
Once cooked, I found this dish to be very tasty (and, I’ve made it several times since then, though not for nearly 10 years now), though Ursula was sadly disappointed with the outcome, because it just didn’t taste the same as what she makes at home.
Of course, it wouldn’t taste EXACTLY the same due to the ingredients being from different sources… but, this recipe is heavenly tasting just the same.
Having not made this recipe in sometime, and knowing how the quantities of our canned goods tend to change over time, today I was pleased to discover that Del Monte’s French Style Seasoned Green Beans were still available. And, though canned carrots are no longer cubed, I was able to purchase baby carrots that I simply diced up instead.
Plus, Ursula’s original recipe required 4 eggs. But, due to the minor increases in the quantities of all of the ingredients now, I feel that I should have used 5 eggs, and so have now made note to that effect.
I do hope you will enjoy this flavourful meal as much as I do. Bon Appétit!
2 cups of dry elbow macaroni, cooked
300 g of ham, sliced and diced
320 g of Emmi Swiss cheese, sliced and diced (plus, additional cheese grated for topping)
1 – 341 ml can of Del Monte’s whole kernel corn, drained
1 – 398 ml can of Del Monte French Style Seasoned Green Beans, drained
1 – 398 ml can of baby carrots, drained and diced
1 – 250 ml tub of sour cream
2 big cooking onions, peeled and diced
2 cloves of garlic, peeled and diced
- ) Set oven to 400°F (200°C)
- ) In a large bowl, add ham, drained canned vegetables, onion and garlic to precooked macaroni
- ) Mix, cheese, eggs, and sour cream
- ) Then, add wet mixture to macaroni mixture, stir until well mixed
- ) Using a pan 10” X 14”, add completed macaroni mixture to your pan
- ) Place pan with macaroni mixture in oven for 45 minutes or until cooked.
- ) For dicing my onions and garlic cloves, I use my Crank Chopper.
- ) Bought pre-sliced cheese and ham to make preparation easier to do, though you COULD use the Crank Chopper for this too, I simply diced the slices on a cutting board instead.
- ) This time, I used 4 eggs but feel though I should have used 5 eggs so that the macaroni mixture stuck together better. Some may prefer lose, and if so than 4 eggs are sufficient. This would make no difference to the taste of this recipe.
- ) Recommend using Emmi Swiss cheese Switzerland only to get the full-body flavour of the Swiss cheese that is necessary for this recipe./li>
- ) Recommend that you grate some Swiss cheese for the topping rather than laying slices on top as I did here. As that would make for a better overall presentation, as you can see from the picture of my recently cooked dinner.
PS: This meal cost me all of $32 Canadian funds, and would definitely feed a hungry family of 6.