24 April, 2021
Ham & Pasta CasserolePosted in : Cooking on by : Sheila Tags: canned ham, cheddar cheese, frozen vegetables, hot sauce, mushroom soup, pasta, sour cream
There are some canned ham that seem like they might actually have started off life as ham and there are others that have been formed to resemble ham but really are not. I’m sad to say that the ham I got at a certain large box store (you probably know the one) was formed and really only resembled ham because of the colour and sort of by the flavour. It was a bit of an odd texture and let’s leave it at that. In this particular case, the fault of the product is not the fault of the store.
Given the less than optimal resemblance texture & flavour, it needed to become an ingredient rather than the star of the show, so a casserole was needed. I had mushroom soup left over from the other day, so there was that element, as well. This recipe would be very good with leftover ham from a big dinner…using real ham or a better canned type.
It has been snowing here, again, for 2 days now so the casserole idea was also because hot food was needed but no one was volunteering to barbeque. Mother Nature is truly messing with us this spring. One day the sky is blue and the sun is hot, the temperature creeps up to the high teens and the next, snow and -2 with a wind chill taking it down to -10. It’s nearly May! What is this madness??!
- 1-2 cups of chopped up ham – I used a can of about 340 g
- 2 cups of pasta – I used ziti
- 1-1/3 cup of mushroom soup
- ½ cup sour cream
- 1/3 cup of milk – I would cut this to ¼ cup next time or even just a splash
- 2 cups grated cheese – I used cheddar
- 1/2-1 tsp garlic powder
- 1/2-1 tsp onion powder
- 1 tsp black pepper
- 1 cup frozen corn or whatever vegetable you prefer
- 2-4 TB of hot sauce – optional but it adds a nice kick
Cook your pasta to not quite done. Drain.
Mix the soup, sour cream, milk, 1 cup of the cheese, and the spices.
Add everything to a 9×13 baking dish and mix very well. Sprinkle the remaining cheese on the top of the casserole dish and pop in the over for about 20 minutes at 350F.
When done, it should be bubbling and the cheese should be melty. Broil the cheese for a couple minutes if you wish.
Take it out, let it cool down from the lava stage and serve. You could slide a salad onto the side if you’re trying to be good, or some garlic bread, or go wild & have both!
This alleviated the strange texture and lack of flavour of the meat, so it is true, a casserole and cheese will fix pretty much anything. We all had full bellies and no one left any food on their plate….and the leftovers became lunch today, so I consider that a win.