Wednesday, April 27, 2011

Got Leftover Ham? Ham Casserole!

RileyAdamsFoodBlogPostpic_thumb_thumb[3]Cleo’s delicious ideas for ham leftovers yesterday (Easter egg and bacon salad, ham salad, and Italian Easter Pie Palmiers) really got me thinking (and made me hungry!)

I have a lot of leftover ham. Actually, I’m not sure what possessed me to buy so much ham for Easter since it was just the four of us this year.

So I not only have enough for all of Cleo’s wonderful recipes, but I also have enough for the 2 cups of chopped ham needed for my ham casserole recipe! And the recipes are all different enough that I don’t even think anyone in my house will be saying, “Ham again?”

This recipe is super easy to throw together but you do need to set aside an hour and 20 minutes to cook it since the pasta isn’t cooked when you prepare the dish. So it takes maybe 5 or 6 minutes to throw together, but it’ll take a lot longer to let it cook.


Ham Casserole

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1 cup milk
1 cup sour cream (I use light)
1 cup water
1 can cream of mushroom soup (I use light)
1 t salt
1 t pepper
10 oz. package frozen peas
2 cups uncooked elbow macaroni pasta
2 cups cooked, chopped ham
3 oz. can sliced mushrooms (drained)
1 cup (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Combine sour cream, milk, water, salt and pepper with the mushroom soup. Add frozen peas, uncooked pasta, ham, and mushrooms. Spray a 13-x-9 inch baking dish with cooking spray and spoon mixture into dish. Sprinkle shredded cheese on the top.

Cover the casserole and bake for 80 minutes. Uncover and cook for 10 more minutes.


Hope everyone had a Happy Easter!

Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig


  1. If you want to speed it up, use one cup of uncooked Minute Rice in place of the pasta. It will take 30 minutes in a preheated oven.

  2. This would have turned out asistant in this culinary adventure was my 4 year old daughter, and she decided that the recipe needed more salt(about 1/2 kilo) and sugar( about 1/2 a kilo), and as you can imagine the end result came out tasting just a little...erm..strange:).
    Anyway, we'll be having another go next week, and I've decided that it'll be best if I don't leave her alone next time we try this dish.
    Thanks Elizabeth, because it was still great fun to do:)

  3. Cindy--Perfect! There are some days when I'm going to be home anyway and it's not a big deal--but then there are days when I'm in and out the whole afternoon and rice would make the perfect substitute. :)

    Gilbert--Sugar! Every recipe is better with sugar. Well...almost every. :) So cute that your daughter was helping you cook! Hope next week's efforts will work out better. Ha!

  4. Sounds good and every ham needs lots of recipes before it's finished!

    Thanks, Elizabeth.

  5. Elizabeth/Riley - First of all, thank you kindly for the linkage love. :) Casseroles are such great time savers, and I am lovin' the ham and Swiss flavor combo you've got going on here. Cindy's rice idea is great, but I think the pasta wins in our house, and the cooking time is no prob because the fixing time is so quick and easy. Thanks for another wonderful comfort food recipe--and just in time for that extra holiday ham.

    Waste not!
    ~ Cleo Coffeehouse
    Cleo Coyle on Twitter

  6. Thanks Elizabeth we are going to make this tomorrow. We have so much ham left over even after my parents halved it with us. The kids are getting tired of the ham so any change is good.

  7. Mary Jane--Yes it does! Sometimes I'm on the ball and *freeze* the ham after Easter, but for some reason I just didn't have that on the brain this year.

    Cleo--The swiss really makes the dish, I think. I've made it with other cheeses before, but I didn't think it was quite as good (although I am wondering if maybe shredded Parmesan would be worth a try.)

    ~ Babs ~I have a sneaking suspicion that the ham is somehow multiplying itself in the fridge! I swear I have more ham now than when I made this casserole yesterday...

  8. Elizabeth, guess what we had for dinner last nite with deja ham? Except I used pepperjack cheese! Great minds...