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Ham-Stuffed Manicotti
SUBMITTED BY:
Dorothy Anderson
"Here's a fun an different use for ham. It's unexpected combined with the manicotti, yet delicious. The creamy cheese sauce makes this casserole perfect for chilly days. I'm always asked for the recipe whenever I serve it. --Dorothy Anderson, Ottawa, Kansas"
RECIPE RATING:
Read Reviews
(6)
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PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
8 manicotti shells
1/2 cup chopped onion
1 tablespoon vegetable oil
3 cups ground cooked ham
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Swiss cheese, divided
3 tablespoons grated Parmesan cheese
1/4 green pepper, chopped
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
Paprika
Chopped fresh parsley
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DIRECTIONS
Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from heat. Add ham, mushrooms, half of Swiss cheese and Parmesan; set aside. In a saucepan, saute green pepper in butter until tender. Stir in flour until thoroughly combined. Add milk; cook, stirring constantly, until thickened and bubbly. Mix a quarter of the sauce into ham mixture. Stuff shells with about 1/3 cup of filling each. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Top with remaining sauce; sprinkle with paprika. Cover and bake at 350 degrees F for 30 minutes or until heated through. Sprinkle with parley and remaining Swiss cheese before serving.
FOOTNOTE
Editor's Note: Recipe can easily be doubled for a larger group.
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REVIEWS
Reviewed on Jan. 2, 2007 by
FOODGU1
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FOODGU1
Jan. 2, 2007
I thought this was great and so easy to make! Although it had enough of it, in the future I will double the amount of sauce. I also used finely diced ham instead of ground.
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4 users found this review helpful
I thought this was great and so easy to make! Although it had enough of it, in the future I...
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Reviewed on Feb. 6, 2007 by
Andrea Gatley
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Andrea Gatley
Feb. 6, 2007
Very good! I doubled the amount of sauce and used diced "black forest ham" from the deli instead of ground ham. Served with breadsticks, delicious!
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1 user found this review helpful
Very good! I doubled the amount of sauce and used diced "black forest ham" from the deli...
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Reviewed on Nov. 6, 2008 by
rosesgrenadine
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rosesgrenadine
Nov. 6, 2008
Very blah for all that work! It needed quite a bit of extra salt to come alive.
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0 users found this review helpful
Very blah for all that work! It needed quite a bit of extra salt to come alive.
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Reviewed on Dec. 29, 2007 by
Elaine E
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Elaine E
Dec. 29, 2007
This was a very good recipe to use leftover ham. I would have liked a little more tasty flavor, if I make this again I'd add more spices or try for Mexican with cumin and cilantro.
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0 users found this review helpful
This was a very good recipe to use leftover ham. I would have liked a little more tasty...
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Reviewed on Apr. 26, 2007 by
What a Dish!
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What a Dish!
Apr. 26, 2007
This was a good dish; it's different but that makes it good. My mom and I made this last night for dinner. We omitted the mushrooms. It is time consuming, but worth it. We also used diced ham instead of ground ham. Served with broccoli and fruit salad, to cut the richness some.
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0 users found this review helpful
This was a good dish; it's different but that makes it good. My mom and I made this last...
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Reviewed on Jan. 6, 2007 by
JULAINE59
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JULAINE59
Jan. 6, 2007
Although my family said that they thought this dish was "OK", I don't think that I'll be making it again. It just was too much effort for what it ended up being. That may also be due to the fact that my family is less than open to changes in what they are familiar with. When I said manicotti, they were looking for a ricotta filled tube with some sort of a red tomato sauce. So this may not be a fair review of the recipe, since they weren't likely to be open to it from the get go.
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Although my family said that they thought this dish was "OK", I don't think that I'll be...
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