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Ham and Pasta Casserole
This Ham and Pasta Casserole is easy to make and is a great way to use up leftover ham. Serve with a side salad and biscuits, rolls, or bread for a filling and satisfying meal.
Servings 6
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
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Boil water in large pot for pasta. Grease 1½ quart casserole dish.
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Assemble and measure out all ingredients. Using the large hole side of grater, shred the main cheese(s) used.
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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.
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Place oven rack in center of oven and preheat oven to 350°F.
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Begin cooking the pasta according to package directions, cooking just until pasta is al dente.
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Once pasta is cooked, add the pasta, frozen mixed vegetables, and ham to the soup mixture. Stir gently to completely combine ingredients.
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Transfer mixture to prepared casserole dish.
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Sprinkled shredded cheese over top of casserole.
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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
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