I loved this recipe! I noticed when I was reading the reviews from other home cooks that a lot of people had subbed cream of mushroom for the celery and used another kind of cheese in lieu of swiss. But, if you're going to do this, you're not really making THIS recipe. I used the ingredients as called for and it's great! The only change I made was in the process. As other reviewers suggested, I did saute the pepper and onion in a little olive oil and garlic, then let it cool before adding it to the soup/sour cream mix. I added just a little all-purpose Greek seasoning and some ground pepper. I wasn't sure what "medium noodles" were, so I used mostaccioli pasta...and it was ooey-gooey deliciousness! I put the cooked pasta in the bottom of a pan, followed by a layer of chopped ham, a layer of swiss cheese, the soup/sour cream mixture and then topped with a little extra swiss. SO good...and you can make it the night before you need to cook it. The recipe also doubles easily, and you can freeze it...it comes out great after being frozen! I've made this for a couple new parents and they've all asked for the recipe and I've directed them to this site! The only "caution" I might give is that I would be careful with the salt, as the Ham and soup are salty already. Thanks SO much!
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