Reviewed: Jan. 23, 2005

Without any changes or additions, this recipe would be pretty bland. I did give it three stars because it was a good starting point. I added an extra can of soup (cream of chicken), doubled the cheese, and also added some garlic powder and minced onion. It turned out really yummy and I will be making it again, but only with the additions.

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pretty_in_pink_pa

Cooking Level: Intermediate

Living In: Shippensburg, Pennsylvania, USA

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Reviewed: Dec. 28, 2004

This was pretty good, and lends itself to LOTS of tinkering. Used pasta bowties (no noodles!) and Campbell's Roasted Garlic Mushroom Soup, plus added chopped frozen asparagus and curry powder. Nothing I would serve to company, but when you've got literally pounds of leftover ham, it made a nice change from ham & cheese sandwiches. :-)

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Kelly

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 19, 2004

I'm a big fan of casserole, but boxed casseroles are more tasty than this. Won't be making again.

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ASHA3

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Reviewed: Nov. 28, 2004

Made this with leftover Thanksgiving ham. Wasnt too bad, my kids and husband liked it alot!

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PATIENCE98

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 20, 2004

Wonderful dish! My husband and I loved it. Following other recommendations I used a can of cream of chicken & 1/2 can of cream of mushroom, about 1/2 tsp of garlic powder, pepper, regular milk instead of canned, shredded cheese, frozen peas topped it off with crushed ritz crackers dotted with butter and it was DELICIOUS! My husband agreed it's definitely a keeper recipe.

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Katrina

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Reviewed: Oct. 19, 2004

This was great ~ but, after reading a few reviews, I did make a few changes. I added a can of cream of chicken soup along with the cream of mushroom, a can of sliced mushrooms (drained), 1/2 a cup of frozen peas, and almost 1/2 c. more of cheese (we're cheese-lovers). Thanks for a great starter recipe Kathy.

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Aug. 10, 2004

This was awesome!!!!!!!!!!!! Actually, I can't say that, because I have no idea what the original recipe tastes like. However, with the additions made on the suggestions of others, it was great and definitely good for family or company. Here are the changes I made: Cream of chicken soup rather than mushroom, skim milk rather than canned, grated cheese rather than cubed and the addition of another can of soup, garlic powder, pepper, dijon mustard, Tabasco, cooked onion, celery and broccoli, and a crushed potato chip topping. Mushrooms or peas would also be great. Thanks for the recipe!

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OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 18, 2004

Great Recipe - Thanks!! Changes I made: 1. added a can of condensed cream of Chicken soup (in addition to soup in recipe!). 2. Used a cup of shredded mozzarella cheese (instead of Cheddar cheese). 3. Added 1 tbsp of Dijon mustard and 1 tsp garlic pepper. 4. Used 3 cups of cooked dumplings (instead of 2 cups egg noodles). 5. Added one 12-oz package of cooked (al-dente) petite green beans - adds a little "crunch". Remember - you don't need "leftover" ham - you can buy a package of pre-cooked diced ham at most grocery stores! Top this all off with crushed Ritz crackers and generously dot with butter. Don't be a food snob! - - this would be very nice to serve to guests in the Fall/Winter with homemade bread and a nice salad! p.s. - it would be more clear to if the recipe stated "evaporated milk"....for new cooks, that is!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2004

This was good. I microwaved frozed chopped broccoli and added it before baking.

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CJGATESMAN

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Reviewed: Jul. 9, 2004

I've been making this recipe for a couple of years now. It's great when I'm short on time. I use cream of chicken soup, and add garlic powder and pepper.

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HILGY

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Reviewed: Apr. 13, 2004

I liked this a whole lot. I added peas, and some french fried onions on top.

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SHANHOP

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Reviewed: Apr. 13, 2004

This was really good, with a few personal modifications. I started with a 16oz bag of frozen egg noodles (par-boiled). I added these to a sauce I made from 2 cans of cream of mushroom soup, about 3/4 c. milk (I didn't measure), sauteed onions and garlic, sliced mushrooms, cheddar cheese and a generous T. of dijion mustard. Poured in a 13 x 9 and topped it with Cheddar Fried Onions. It was delicious! It's a great starter recipe with a lot of room for variation.

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CINCYMOM

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Reviewed: Apr. 6, 2004

This recipe was alright, my 2 year old loved it, but my husband and I thought that it was missing something... I added a few drops of hot sauce, some peas and made a thin bread crumb/cheese crust on the top (that was the best part).

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kathie

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 26, 2004

This is one of the best receipes for left over Ham It is so versital, I add a can of cheese soup along with the mushroom soup and any leftover vegis I have. My sister and my Husband see to it there are no leftovers. So easy and fast, don't know what more I could ask. Thank you Kathy it is a real keeper.

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MJ

Cooking Level: Expert

Home Town: Gardena, California, USA

Living In: Madison, Indiana, USA

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Reviewed: Jan. 23, 2004

Made this last night. Took the advice about adding precooked vegetables, dijon mustard and a few drops of hot sauce. This dish NEEDS some additional flavor!! I am a vegetarian, so divided it up and added the ham to my husband's portion before baking. Baked it for about 25 mins., then topped it with some French's french fried onions and baked for another 5 or 6 mins. It's a very versital recipe -- could add anything. Didn't have canned milk -- used regular 2% -- that worked just fine.

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Diane

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Reviewed: Jan. 5, 2004

This turned out to be a great receipe w/additions. I used Green Giant mushrooms w/garlic, shredded gourmet blend of cheddar cheese, 1 onion, 100% Lactose free fat free milk & I mixed 2/3 can of fat free cream of mushroom soup with 1/3 can of cream of chicken w/herbs. First I melted 3 tablespoons of butter, added my onion and mushrooms. I sprinkled a little Seasoned Pepper Blend & garlic powder on it while it cooked. I then added the soup and added milk a little at a time to get the right consistency. I added the ham. I continued to add Seasoned Pepper & Garlic powder until I got the right flavor. Meanwhile I cooked the egg noodles. I poured the egg noodles into the cassarole dish. Then I added some cheese to the soup mix and mixed. I poured the ham mixture over the noodles and mixed it well, then I sprinkled some cheese on top of that. I topped it off with some buttered garlic & herb bread crumbs. I put it in the oven until it was bubbly. My husband LOVED IT!!!!!

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MDL1903

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Reviewed: Dec. 30, 2003

Pretty good, I used cream of broccoli soup and added some frozen broccoli instead of peas.. came out great, next time I'll have a second can of a cream soup on hand since I added more ham and noodles to the recipe it became sort of dried out. Definately wouldn't make with a salty ham tho! (Our ham was very sweet and not so salty this time!)

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EIKNIP

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Reviewed: Dec. 22, 2003

I am not sure what I did wrong, but this was so salty! Maybe next time I will try using the soup with less sodium to see if that helps. Other than that, it was great! My husband loved it, salt and all.

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STEPSWA

Home Town: Northbrook, Illinois, USA

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Reviewed: Sep. 28, 2003

This was a great casserole. I used no yolk egg noodles and reduced fat mushroom soup. I took anothers suggestion to saute garlic, fresh mushrooms and onion to add to the dish. I also used skim milk instead of canned.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 16, 2003

A great way to use left-over ham. I doubled the recipe and didn't have egg noodles on hand so I used elbow macaroni. I also used one can cream of mushroom and one can cream of celery soup. The result was a very creamy, very cheesy dish.

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BMISSB1

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Easy Ham and Noodles

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