Tidbits ~ Ham and Pea Pasta

I'm very concerned about Hubby.  His long hours have totally exhausted him and he's not feeling well. Wednesday night was the first time he would try one of my tinctures for sinus pressure (and it worked and he wanted it this morning).  I brewed a tea infusion for him, for exhaustion.  He was willing to trudge out to the coop and help me fix that hole, but I could tell he didn't want to do anything but eat dinner and lay in bed.

As the holidays approach, I thought it would great to share this comfort food recipe we love.  Although homemade noodles are wonderful, I made it this time with organic/non-gmo macaroni noodles.

Have leftover ham?  Make this delicious garden to table casserole!

Ham and Pea Pasta

1 cup diced  home grown onions
1 Tbsp. of organic butter*  
Saute together until onions are clear, then add 1 cup diced ham, and cook about 5 minutes.  Remove from heat.

3 cups organic/non-gmo pasta (cook and drain while you saute onions).  I like to use homemade pasta if I have it on hand.  Lately, I've found inexpensive organic pasta at our local store.

In a large mixing bowl mix the following ingredients:
1 "can" of homemade cream of chicken soup*
1 cup of home raised milk, or organic milk
2 1/2 cups organic shredded cheddar cheese
1 cup homegrown garden peas, cooked and drained*
1/2 tsp. homemade onion powder
1/2 tsp. homemade garlic powder
 - thyme, to your taste
 - salt and pepper
Add the cooked onions and ham, and cooked and drained macaroni noodles.  Mix well.

Pour into an oiled or sprayed (non-stick organic spray) 9 x 13 inch baking dish.  Bake for 35 minutes.  Remove from oven and sprinkle homemade dried onion flakes on top (optional).  Bake 10 more minutes.

Optional:  add 1/2 cup organic sour cream to the mix

*organic cream of chicken from the grocery can be used, or you can make your own (Simply Scratch online recipes)  You can also substitute with homemade condensed cream of celery soup.

*frozen organic peas can be used, simply thaw prior to adding