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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (384g) Recipe makes 6 servings |
||
| Calories 730 | ||
| Calories from Fat 267 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.8g | 45% | |
| Saturated Fat 13.6g | 68% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 2143mg | 89% | |
| Potassium 709mg | 20% | |
| Total Carbohydrate 84.0g | 27% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 2.5g | ||
| Protein 31.7g | 63% | |
Cheesy Ham and Veggie Casserole
SERVES 6 -7
Ingredients
- 1 lb ham or turkey ham, diced
- 1 lb pasta (elbow mac, gemelli, shapes, etc)
- 1 lb frozen mixed vegetables, thawed
- 32 ounces ready to serve cheddar cheese soup (you can substitute 2- 10.5 oz.cans condensed cheddar cheese soup with 1 cup milk, combined)
- salt and pepper
- 1/4 cup breadcrumbs
- 1 dash paprika
Directions
1
Cook pasta according to package instructions.2
Drain pasta.3
Stir together diced ham, vegetables, salt and pepper .4
In a 2 qt.casserole sprayed with cooking spray : layer 1/2 pasta, ham/veggie mixture, then the other 1/2 pasta.5
Pour soup evenly over all.6
Top with bread crumbs and sprinkle on a little paprika.7
Bake at 350 degrees for 35 minutes.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Freezer
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: *Parsley*
On Oct 23, 2007
This is a great, quick-to-make meal when you're in a pinch. It was perfect for tonight.... I needed something quick and easy and I hada few opened bags of frozen veggies to use up! I used cauliflower, broccoli, green peppers and corn. I went with the option of the 2 (10.5-oz) cans of cheese soup and the milk. Iadded more milk, and I'm glad I did because it was a bit dry even with the extra milk. I'd make this again, but probably make extra sauce (maybe my own cheese sauce) and layer some over the first layer of pasta. Some mustard would be nice in the sauce, too. All in all, great recipe! Thanx!
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