Ham With Pasta
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (16 ounce) package pasta
- 1 1⁄2 cups fully cooked ham
- 1 1⁄2 cups shredded cheddar cheese
- 1 can French-fried onions
- 1 (14 1/2 ounce) can chicken broth
- 1 can cream of chicken soup, undiluted
- 1⁄2 cup milk
- salt and pepper
directions
- Cook pasta according to directions.
- Drain.
- In a greased 3 quart baking dish combine pasta and ham.
- Add 1 cup of the cheese and 3/4ths of the onions.
- In a different bowl combine broth,soup,milk and seasoning.
- Pour over the pasta misture, Mix well.
- Bake,uncovered at 350 degrees F.
- Bake for 30 minutes add remaining cheese and onions.
- Bake 5 more minutes or until heated through.
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Reviews
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This was great for my leftover ham.The only thing I did different was cover it the first 30 minutes, I hate when the noodles get crunchy, then uncovered it for the last bit of cheese and onions to brown. We all liked it here. -
Very easy and tasty dish. I had some leftover ham and needed a little inspiration for it. This comfort food was just the ticket. I used wide egg noodles for the pasta and served this with steamed broccoli and a tomato, cucumber and onion salad. Very easy meal for a lazy day. Hubby was pleased. -
Very good even tho I didn't use the french fried onions (had a helper who dropped the can on the floor!) I made Broccoli florets along with this and we ended up mixing them with the noodle mixture on our plate...YUMMY, next time I will mix the broccoli into the dish and bake. It's nice to use up all the left over ham with a dish like this. -
This was very tasty. I used a chopped up ham steak and extra cheese. -
Very good casserole. I followed the recipe except I added a 15 oz. can of whole kernal corn.
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Tweaks
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I have been hesitant to rate the recipes I have tried in the past because it seems I often don't have all the ingredients and have to make substitutions. It seems a little strange to rate a recipe which I changed. However I have noticed that lots of people seem to do this also. Anyway I used a can of undiluted mushroom soup instead of the chicken. I also used 2 cups of cheddar cheese sauce I had left over that needed to be used instead of the shredded cheese. (I purchase the huge cans at wholesale stores for use in various recipes...even for mexican dishes which I just add the needed jalepenos to.) I generally freeze the leftovers which aren't used when the can is opened...but for some reason didn't this time. I topped the dish with buttered bread crumbs so that the cheese wouldn't burn on the top and that the dish would stay moist. It was a great hit with the whole family. I will make this one again!
RECIPE SUBMITTED BY
Kim19068
United States
