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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (240g) Recipe makes 4 servings The following items or measurements are not included below: low-fat cream of mushroom soup |
||
| Calories 373 | ||
| Calories from Fat 144 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.0g | 24% | |
| Saturated Fat 6.6g | 33% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 359mg | 14% | |
| Potassium 465mg | 13% | |
| Total Carbohydrate 21.5g | 7% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 2.2g | ||
| Protein 34.5g | 69% | |
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Leftover Ham Casserole
By: mumoftwo
Sep 5, 2006
I threw this together today with a bunch of leftovers we had in the kitchen. My picky son liked it. I made it low in fat by using light and low fat products. I served it with a green salad.
SERVES 4
Ingredients
- 1 1/2 cups cooked macaroni
- 2 cups broccoli
- 1/2 cup onion, chopped
- 1 (10 ounce) can low-fat cream of mushroom soup
- 2 cups cooked ham, chopped
- 1 1/2 cups light cheddar cheese, shredded
- pepper, to taste
- 1/8-1/4 cup water
Directions
1
Oven at 400 F.2
Set aside 1/2 cup shredded cheese.3
Steam the broccoli until tender-crisp.4
In a lightly sprayed casserole dish, combine noodles, broccoli, onion, cream of mushroom soup, ham, 1 cup of cheese and pepper.5
Stir to combine.6
Top with extra 1/2 cup of cheese.7
Bake for 30 - 35 minutes, until hot and bubbly.
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- Course > Main Dish > One-Dish Meal
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Featured Reviews for This Recipe
From: nemokitty
On Jun 8, 2009
HOW GOOD WAS THIS? I'm making it twice in 4 days!! It was very, very tasty with the mushroom soup. I used a 2 qt. round Pyrex bowl and it had plenty of room for the ingredients and was perfect for 2 people. I also added splashes of hot sauce for our taste. The 2nd time I'm making it with cauliflower since I ran out of broccoli. I'm sure it'll work just as good. Thanks for a wonderful recipe that I'll make over and over.
From: gwynn
On Apr 1, 2009
This was a really good casserole. The broccoli and cream soup went excellent together. Very simple to make. Thanks for posting this tasty recipe.
From: queenbee56
On Jan 10, 2008
This was really tasty! My son doesn't normally like ham, but this was perfect for that leftover New Year's ham. Followed recipe/side salad and used other reviewers' suggestions and it turned out great! My son had 2 helpings! Trick was to cube ham into really small pieces and keep it creamy with soup and water.
From: shapeweaver ©
On Sep 27, 2006
After I saw the pictures that Chef Marsha D took of this recipe, I knew I had to try it.And,I'm glad I did 
.I had to use full fat products since that's all I had,and used a cream chicken and herbs soup( I don't really care for cream of mushroom).I wasn't sure when or where to add the water, so I added it when mixing the rest of the casserole ingredients.Instead of sprinkling the pepper on the top,I added it to the mix. Sprinkled a little more cheese over the top before baking.Baked it for about 35 minutes,since I like my casseroles with a golden brown crunchy topping.I served this casserole with Cracker Barrel Baby Carrots which made a great side dish for this recipe.This will be made again,thank you for posting.
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