After all the Thanksgiving cooking, I wanted something simple to make in the days following. This casserole is definitely simple!
I thought the final product would be like a macaroni and cheese. It wasn’t.
The cheese blends into the soup, so the cheese doesn’t really stand out.
The bell pepper and mushrooms give the dish a little bit of vegetable. Not too much though.
The ham gave the dish just enough protein. This would be the perfect recipe to use left over ham in.
I used egg noodles for that portion. You could change the dish greatly by the type of noodles you pick.
While the casserole wasn’t all that cheesy, it was good. I had different expectations is all.
CHEESE HAM CASSEROLE
5 Ounces Narrow Noodles
2 Cups Cooked Ham, Cubed
2 Cups Grated Process Cheese
1/2 Cup Diced Green Pepper
1 Cup Sliced Mushrooms
1 Can Condensed Tomato Soup
1 Soup Can Water
Cook noodles as directed on package and drain well. Combine ham, cheese, green pepper and mushrooms. Alternate layers of noodles and ham mixture in a greased 3 quart casserole. Dilute soup with water and pour over casserole. Bake in a 350 degree oven for 1 hour.
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