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Ham & Noodle Tarts Recipe
|Sliced ham||1⁄4 Pound|
|Swiss cheese||4 Ounce|
|Alphabet noodle/Small egg noodles||1 Cup (16 tbs), uncooked|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 2156 Calories from Fat 897
% Daily Value*
Total Fat 102 g157%
Saturated Fat 55.3 g276.4%
Trans Fat 0.1 g
Cholesterol 1074.7 mg
Sodium 3968.9 mg165.4%
Total Carbohydrates 199 g66.4%
Dietary Fiber 9.3 g37.2%
Sugars 8.7 g
Protein 116 g231.4%
Vitamin A 90.9% Vitamin C 32.8%
Calcium 146.6% Iron 47.3%
*Based on a 2000 Calorie diet
Grease 36 mini (or 12 regular) muffin pan cups generously.
Chop ham, cheese and green onions finely; set aside.
Cook noodles following label directions, just to the al dente state; drain.
Mix drained noodles into ham mixture.
Divide mixture among the muffin pan cups (Bake tarts in 3 batches if there is only 1 pan).
In a medium bowl, beat eggs slighdy, stir in half and half, salt and nutmeg.
Spoon liquid mixture over the ham mixture in muffin pans, dividing evenly among them.
Bake for 35 minutes.
Ease out of pan gently, using a sharp knife around the edge if necessary.
Transfer to warm serving platter; serve piping hot.
Make-ahead tip: Tarts may be refrigerated, covered, for up to 3 days before serving.
Reheat in a 350 degrees F.
oven until hot, about 10 minutes.