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“Ham and macaroni -- what an excellent way to use up leftover ham from Easter or whenever. This dish is easily put together and tastes just yummy! I got the recipe at the TOH website, posted by Kathy.”

Ingredients Nutrition

  • 1 small onion, finely chopped
  • 2 cups cooked ham, chopped into not too small pieces (I used 3 cups)
  • 2 tablespoons butter or 2 tablespoons oil
  • 1 (10 3/4 ounce) can cream of mushroom soup, unreconstituted (may use cream of chicken or celery)
  • 12 cup milk
  • 1 12 cups shredded cheddar cheese, divided (I would use more)
  • 2 cups macaroni, cooked and still hot
  • 14 cup fine breadcrumbs, buttered or 14 cup garlic-flavored croutons or 14 cup potato chips, crushed


  1. Preheat oven to 350 degrees F. Spray a 7- x 11-inch baking dish with cooking spray.
  2. Cook onions and ham in the butter until onion is tender but not browned.
  3. Add soup, milk and 1 cup (more, if desired) of the cheese. Stir until the cheese melts.
  4. Remove from heat and add drained macaroni. Mix gently but well and pour intoo prepared baking dish. Sprinkle with remaining cheese and crumbs.
  5. Bake in preheated oven until bubbly hot all throughout, about 30 minutes.

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