This Ham and Pasta Casserole is easy to make and is a great way to use up leftover ham. So, the next time you have a boiled ham dinner or a baked ham, be sure to save 8 oz of the cooked ham for this delicious casserole.
With soaring food prices, many are finding it is necessary to get back to basic fare like homemade stews, soups, chowders, and casseroles that enable ingredients to be stretched into more servings.
When I was developing this Ham and Pasta Casserole, I set out to do four things: 1) Make a casserole that would make good use of leftover ham, spinning the meat out further than just simply plating the ham itself; 2) make the casserole as economical as possible; 3) design the recipe so the dish is easy to make; and 4) end up with a tasty meal.
So, as with any casserole, there needs to be a bulk base (or filler, if you will) – in this case, that’s the rotini pasta. You could substitute other pasta of about the same size as rotini, if you wish. The leftover ham, of course, is the meat component. The creamy sauce starts with an undiluted cream-based soup. I use Cheese and Broccoli Soup in this casserole because it has lovely flavors that go nicely with ham. Ham, cheese, and broccoli are always a good combo, in my opinion! However, you can use any variety of cream soup you wish – Cream of Mushroom, Cream of Celery, Cream of Chicken, etc. Each time you make the casserole, try a different kind of soup and decide which you like best.
I like to add sour cream to my casserole sauces as it adds lovely texture and a wee bit of tang to it. I am also a fan of adding some liquid chicken bouillon to the sauce as well as it is a great flavor booster. Adding additional seasonings (see the recipe ingredient list) are what gives the casserole lovely flavor. Arriving at a tasty casserole is all about the seasoning and flavor boosters. Otherwise, a casserole will be very bland and flavorless.
In order to make the casserole easy-to-make, I limited the number of ingredients and dispensed with the common mirepoix and, instead, added a cup of frozen mixed vegetables (peas, carrots, and corn). This makes the casserole colorful and, of course, adds veggies to the mix. The upside of using frozen vegetables is that there is no peeling and no chopping preparation. I recommend sticking with frozen veggies that are all pretty much the same size and relatively small. You don’t want big chunks of frozen veggies that don’t cook in the amount of time the casserole should be in the oven. Overbaking the casserole to try and get veggies cooked will dry the casserole out and likely break down the pasta.
Buttered bread crumbs can, of course, be sprinkled over the top of the casserole, if desired. However, I like to add some shredded cheese to this casserole (you know, ham and cheese!). Any favorite melting cheese will do nicely. Cheddar, Havarti, Mozzarella, and Monteray Jack are good options, either used singly or in combination with any of the others. In the photos of the casserole that accompany this post, I used a combination of Cheddar, Havarti, and Mozzarella. Like the cream soup, vary the variety of cheese each time you make the casserole to discover your favorite cheese topping.
Serve the casserole with a side salad of choice and biscuits, rolls, or bread for a filling and satisfying meal. This casserole freezes well (unbaked) for those who like to stash some make-ahead meals away in the freezer for later enjoyment.
Ham and Pasta Casserole
Ingredients:
5 oz rotini pasta, cooked according to package directions
1 – 10oz (284ml) can Cheese and Broccoli Soup (undiluted), or any favorite cream soup
1/3 cup milk
1/3 cup sour cream
2 tsp liquid chicken bouillon mixed in ¼ cup hot water
2 tsp Dijon mustard
1½ tsp Herbes de Provence
¼ tsp onion powder or onion salt
¼ tsp garlic powder or garlic salt
¼ tsp paprika
1/8 tsp celery salt (optional)
1 cup frozen mixed vegetables (e.g., carrots, peas, and corn)
8 oz diced cooked ham
2½ oz shredded melting cheese of choice (e.g., Cheddar, Havarti, Mozzarella, Monteray Jack, etc.)
Equipment Required: Digital Kitchen Scales
Method:
Boil water in large pot for pasta. Grease 1½ quart casserole dish.
Assemble and measure out all ingredients. Using the large hole side of grater, shred the main cheese(s) used.
In large bowl, mix the soup, milk, sour cream, liquid bouillon mixed with water, Dijon mustard, Herbes de Provence, onion powder or onion salt, garlic powder or garlic salt, paprika, and celery salt (if using). Set aside.
Place oven rack in center of oven and preheat oven to 350°F.
Begin cooking the pasta according to package directions, cooking just until pasta is al dente.
Once pasta is cooked, add the pasta, frozen mixed vegetables, and ham to the soup mixture. Stir gently to completely combine ingredients.
Transfer mixture to prepared casserole dish.
Sprinkled shredded cheese over top of casserole.
Bake, uncovered, for approximately 20-25 minutes, just until edges of casserole become bubbly. Remove from oven and let stand about 12-15 minutes to allow casserole ingredients to set before serving. Serve with a side salad and biscuits, rolls, or bread.
Yield: Apx. 6 servings
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Ham and Pasta Casserole
Ingredients
- 5 oz rotini pasta, cooked according to package directions
- 1 – 10oz (284ml) can Cheese and Broccoli Soup (undiluted), or any favorite cream soup
- 1/3 cup milk
- 1/3 cup sour cream
- 2 tsp liquid chicken bouillon mixed in ¼ cup hot water
- 2 tsp Dijon mustard
- 1½ tsp Herbes de Provence
- ¼ tsp onion powder or onion salt
- ¼ tsp garlic powder or garlic salt
- ¼ tsp paprika
- 1/8 tsp celery salt (optional)
- 1 cup frozen mixed vegetables (e.g., carrots, peas, and corn)
- 8 oz diced cooked ham
- 2½ oz shredded melting cheese of choice (e.g., Cheddar, Havarti, Mozzarella, Monteray Jack, etc.)
Instructions
- Boil water in large pot for pasta. Grease 1½ quart casserole dish.
- Assemble and measure out all ingredients. Using the large hole side of grater, shred the main cheese(s) used.
- In large bowl, mix the soup, milk, sour cream, liquid bouillon mixed with water, Dijon mustard, Herbes de Provence, onion powder or onion salt, garlic powder or garlic salt, paprika, and celery salt (if using). Set aside.
- Place oven rack in center of oven and preheat oven to 350°F.
- Begin cooking the pasta according to package directions, cooking just until pasta is al dente.
- Once pasta is cooked, add the pasta, frozen mixed vegetables, and ham to the soup mixture. Stir gently to completely combine ingredients.
- Transfer mixture to prepared casserole dish.
- Sprinkled shredded cheese over top of casserole.
Bake, uncovered, for approximately 20-25 minutes, just until edges of casserole become bubbly. Remove from oven and let stand about 12-15 minutes to allow casserole ingredients to set before serving. Serve with a side salad and biscuits, rolls, or bread.
Recipe Notes
Yield: Apx. 6 servings
[Copyright My Island Bistro Kitchen]
You may also enjoy these other casserole recipes from My Island Bistro Kitchen:
Macaroni and Sausage Casserole
Sausage, Black Beans, and Pasta Casserole
Green Bean Casserole
Chicken and Ham Casserole
Creamy Tuna Noodle Casserole
Beef Pasta Casserole
Chicken Chow Mein Casserole
Hawaiian Fiesta Casserole
Seafood Bubbly Bake
Roasted Butternut Squash, Sausage and Spinach Casserole
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