HAM & NOODLE CASSEROLE approx: 6 servings

1 LB Elbow Macaron; ; 3 Eggs; ¼ LB Bacon – Diced; 1 LB Ham – Diced; PAM Oil Spray.

Equipment Needed- 6 QT Pot; Large Strainer/Colander; 4½ to 5 QT water; Large Heavy Dutch Oven; Medium Mixing Bowl; 1 fork.

Fill the large pot with 5 qt. of water. Bring water to a boil. Stir in macaroni and reduce heat to a soft boil. Stir occasionally until macaroni is done (adente). When macaroni is done cooking, drain in colander. Set aside.

Crack the eggs into the mixing bowl. And whip the eggs lightly with a fork.

Coat the large dutch oven with PAM oil spray. Place the bacon in the pan and fry until crispy. Place cooked bacon on a plate and pour off excess grease.

In the bacon pan add ham, bacon, macaroni and egg mixture. Stir mixture until blended well. The bacon grease adds flavor. Put a lid on the pan and stir mixture occasionally to keep the mixture from sticking to pan. **This casserole can also be baked in the oven at 350 degrees, for 45 minutes, until egg mixture sets.

Also, a salad or cooked vegetable can be served on the side.