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.
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