Buttery egg noodles with browned luncheon meat, green bell pepper, red onion, parsley, and grated Parmesan in a shallow serving bowl.

Ham and Pepper Skillet Noodles

Luncheon Meat: Give the strips enough room to make contact with the skillet. Brown them in two batches if the pan is crowded.
Vegetables: Slice the pepper thinner than the onion and cook both until softened but still slightly firm for the best texture contrast.
Moisture and Seasoning: Add only enough reserved cooking water to make the noodles glossy. Luncheon meat and Parmesan are salty, so taste the finished dish before seasoning it further.
Make Ahead: Slice the vegetables and luncheon meat up to 1 day ahead. Cook the noodles and finish the dish just before serving.
Storage and Reheating: Refrigerate leftovers within 2 hours in an airtight container for up to 3–4 days. Reheat with a small splash of water until steaming hot throughout or 165°F.
Serving Suggestions: Serve with Garlic Broccoli Salad , Italian Tomatoes , or Lemon Green Beans.

Name: Ham and Pepper Skillet Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 8 oz wide egg noodles; ⅓ cup fresh parsley; ¼ teaspoon black pepper; ¼ cup butter; 1 green bell pepper; 1 medium red onion; 1 12-ounce can luncheon meat; freshly grated Parmesan cheese

The luncheon meat browns until its edges are crisp before it meets the buttery noodles. A little reserved pasta water helps the skillet juices cling to every strand.

By Betty Lou Gardner35 minUpdated 2026-08-25

This Pasta Pronto is a simple, satisfying skillet supper that combines buttery egg noodles, sweet peppers, onions, and browned luncheon meat into one comforting dish! Ready in about 35 minutes, it’s the kind of quick meal that turns a handful of everyday ingredients into something hearty, flavorful, and surprisingly hard to stop eating.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I let the luncheon meat get a little color before it goes into the noodles. I slice the pepper thinner than the onion because it takes longer to soften. I put the Parmesan on the table so everybody can decide for themselves how much is enough. I don’t think anyone ever agrees on that.