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VanVoorst Ham Casserole

VanVoorst Ham Casserole

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h
Lindsay Clark

Lindsay Clark

This came from a long line of VanVoorst women from rural Illinois. It's a goodie to pass along and works great with leftover ham as well as ham steak! We serve it up with garlic bread and green beans or broccoli. You may also top with Parmesan cheese and Italian bread crumbs to change it up.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  3. Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley.
  4. Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.
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Reviews

becki
18

becki

6/29/2010

Good comfort food! I'd totally make it again. One reviewer mentioned an over-powering mustard flavor. I'm not a mustard fan, so I was nervous, but decided to roll with the recipe minus alterations. I agree that the mustard was a little over-powering in the sauce before cooking, but once the cheese melted though and worked its magic, the mustard faded into the background. The entire thing came out MUCH better than I expected after tasting the sauce prior to cooking. It was super easy and yummy. Note: The next day leftovers were kind of dry and disappointing, so you might want to make two small casseroles and bake separately if you're making two meals of it.

MMS326
17

MMS326

4/16/2010

This was good! I try to make things as written b/c otherwise it's not really fair to the contributor. However, I tasted this before baking it and the mustard flavor was pretty overpowering so I added the rest of the cheese instead of putting it on top, 1/2 - 1 cup of frozen peas (didn't measure) and approx. 1/4 cup of heavy cream to dilute the mustardy flavor. I then put some durkee french fried onions on the top. It came out really great, although I would definitely decrease the mustard next time. With my changes, I'd give it 5 stars but as written, I'd say 4. My only complaint is that the directions do not tell you to bake covered or uncovered. I covered it but it could have been a bit warmer in the middle so maybe uncovered would have been better? Also, next time I might throw in a touch more cheese :).

michelle
16

michelle

4/7/2010

I tried this recipe tonight, and followed it exactly. I enjoyed it and so did my two kids! Great way to make that leftover ham!

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