Recipe by Cynthia Miller
"This is one of the only casseroles that my picky husband will eat."
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1 (6 ounce) can
diced cooked ham
diced Swiss cheese
ground black pepper
grated Parmesan cheese
This was a yummy recipe for using up leftover ham. I didn't have the "scrambled egg" effect that some reviewers complained of. Perhaps because after I combined the noodles, cheese, ham, etc., and put it into the casserole I let it cool off for about 15 minutes while I was doing other chores before adding the egg/milk. Nice combination of ingredients. We enjoyed.
Made this today to eat during the Rose Bowl parade. This is a bit hard for me to rate. First of all, I used shredded sharp cheddar cheese (good move). I omitted the mushrooms. I should have omitted the salt. This recipe is VERY DRY! I had read the other reviews and knew that it was dry and added a little extra milk, but wow, it really is a dry recipe. I should have compensated more and added sour cream or something. I did have a bit of the scrambled egg effect that others described, but it wasn't bad. I used butter to saute the onions instead of oil. Thank you.
I took the other reviewers' advice and subbed in a can of cream of mushroom soup instead of the mushrooms to give htis better consistency, which worked really well.
I have tried other recipes using cream soups, but after trying this one, I find that it is the best yet! The only change I made was to switch the swiss cheese with cheddar cheese, because I had that on hand. Absolutely delicious and my hubby is a picky eater. He loved it too! Definately a keeper!
Using feedback from other reviewers, I doubled the recipe and decided to skip the egg/milk combination and used a can of cream of mushroom soup mixed with a cup of milk instead. I also added a 1.5 cups of frozen peas (for color) and made it with a wonderful gruyere cheese - it was creamy, tasty and terrific.
Husband and I really enjoyed this recipe. The egg/milk combo added a nice texture and variation on the traditional 'noodles with meat and cheese' casserole. Made it exactly as the recipe directed and probably wouldn't change anything.
Enjoyed this recipe. I added a tablespoon or two of butter to it and a tad extra milk then covered it to bake it. Turned out very good ... much better than the overdone canned soup mix-ins!
I read the reviews and made a couple of changes - I used 1 can cream of mushroom soup, 1 cup milk and 1 egg for my casserole. (I increased the serving #, thus increasing all ingredients.) I also didn't have egg noodles on hand, so used elbow. The casserole was delicious and everyone liked it.
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Swiss Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 252
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