Monday, December 28, 2009
(Leftover) Ham Casserole
I have a large amount of ham leftover for Christmas, and I've done everything with it. Fried in up in an omelet for Breakfast, cut chunks of it for a Chef salad, added it to my sister-in-law's leftover cheesy potato soup (I'll share the recipe later on) and made this casserole I found From Taste of Home.
My guys enjoyed this very simple throw together casserole. Each of them asked for seconds. (Well, they didn't really ASK, they just took an extra heaping helping!)
Makes 8-10 Servings
* 1 package (12 ounces) wide egg noodles
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
* 1-1/2 cups milk
* 2 cups frozen corn, thawed
* 1-1/2 cups frozen California-blend vegetables, thawed
* 1-1/2 cups cubed fully cooked ham
* 2 tablespoons minced fresh parsley
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1 cup (4 ounces) shredded cheddar cheese, divided
* Cook pasta according to package directions; drain. In a large bowl, combine soups and milk; stir in the noodles, corn, vegetables, ham, parsley, pepper, salt and 3/4 cup of cheese.
* Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
I'd love to hear your ideas for ham leftovers- I still have A LOT!