Tommy's Ham Casserole

Tommy's Ham Casserole

171 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
JUDYTEER
Recipe by  JUDYTEER

“A great leftover ham recipe that my husband takes all the credit for. It contains leftover ham, pasta, cheese and bread crumbs in a creamy soup base.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a casserole dish, combine the ham, macaroni, cheese, soup and milk. Mix together well.
  3. Bake, covered, at 375 degrees F (190 degrees C) for 20 minutes. Uncover, top with the bread crumbs, and bake, uncovered for 10 more minutes.

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Reviews (171)

Rate This Recipe
JENNLYNN
178

JENNLYNN

I used suggestions from many different people to make this a tasty recipe. I cooked celery, onion, and fresh mushrooms in some marg. and added it to the pasta. I also stirred some seasoned pepper, thyme, garlic, parsley, oregano, and seasoned salt into the veg. while they were cooking. I used a full can of milk and added some lt. sour cream to the soup mixture. For the chz., I used about a cup of mild cheddar and a cup of sharp cheddar (both reduced fat). For the topping, I mixed seasoned breadcrumbs with saltine crackers and about two tablespoons of marg. I also sprinkled a little sharp cheese under the topping. This filled a 9x13 pan. My husband loved this and went back for seconds. I definately recommend making changes to the original recipe to jazz it up, otherwise this would be very bland.

kelcampbell
128

kelcampbell

This was really good, but I did alter the recipe slightly. I sauteed a medium sized onion along with 1 clove of garlic and added that to the cheese sauce. The only change I made to the cheese sauce was to add 1 tsp of dry mustard powder. I cooked 4 cups of macaroni as suggested by other reviewers and I also added about 1-1.5 cups of diced leftover ham. Lastly, instead of breadcrumbs for the topping, I crushed up some Ritz crackers, mixed with some shredded cheddar cheese and dumped a few tablespoons of melted butter of the top; this is a fabulous topping that my mother uses when she makes mac & cheese. The dish turned out really, really good...but I think next time I make it, I will add 3 cups of macaroni only, DH and I would like the cheese sauce a little more moist, but this is only a personal preference.

HEBH
111

HEBH

Wow, this was a great comfort food casserole, so quick and easy. I followed previous suggestions and my own ideas. I used 4 cups macaroni, 2 cups shredded SHARP Cheddar cheese, the regular cream of mushroom (NOT fat free/low fat), used a WHOLE can of milk, added 1/4 cup my favorite grainy mustard (per previous suggestions), baked 15 minutes and then added my version of the bread crumbs for the last 15 minutes. For the topping I used 1/4 cup Italian bread crumbs, 10 crushed saltines, 1/4 cup (will use 1/2 cup next time), and moistened with 1 tablespoon vegetable oil (could use melted butter). This was moist and delicious.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 20.7 g
  • 41%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 1121 mg
  • 45%

Based on a 2,000 calorie diet

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