Reviewed: Oct. 11, 2009

Received positive comments from my husband & step daughter! I added peas, substituted spagehtti for egg noodles, & fresh mushrooms for canned (which I sauted w/ the onions). I omitted the salt and doubled the pepper. The ham I was using was salty enough. Was filling and tasty. Perfect on a cold evening when we got our first snow!

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BirdieRN

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Reviewed: Mar. 30, 2009

I got lots of compliments, although I personally thought it was really dry, however, people liked it! I would make this again, maybe with a little more liquid ingredients added

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Jan. 14, 2009

I made this last night for dinner. It got an "okay" from my family. I made it exactly as per the recipe and it was a little dry. It had a decent taste, it just seems to be missing a little something!

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Allison

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Reviewed: Dec. 28, 2008

this is quite good!. i added cream of mushroom soup instead of the mushrooms (didn't have any) and then added some peas. very yummy and have now made it twice. once with cheddar cheese and once with the swiss. both times were good.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 2, 2008

This is ok but a little bland. I amy add some garlic with the onion next time.

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Kristyn McCain

Cooking Level: Beginning

Home Town: Fowlerville, Michigan, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Sep. 18, 2008

I did not like this, my husband said it was good but I think he said it to make me feel better.

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ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jul. 29, 2008

This was pretty good. I did add some frozen peas to it before baking it. I added a little less salt than it called for and I did add some garlic to the onions while they were cooking. Overall a pretty quick and easy dish to throw together.

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SPARMEN002

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jun. 24, 2008

As others have posted, my rather picky boyfriend actually loved this recipe, had seconds, and even brought the left-overs to each for lunch at work! I will try it again with cheddar cheese, too. I also got the 'scrambled egg' effect, but neither of us seemed to notice or really care. We will definitely be having this again, and I am going to add this to my repetoire! Thanks for posting such a good, easy recipe!

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Veronica

Cooking Level: Intermediate

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Reviewed: May 16, 2008

This is a keeper. Great way to use up last of the ham. Did add 1 c. frozen broccoli, fresh mushrooms and some mozzarella cheese--DH kept nibbling on the Swiss. Used a little oil and some buttery substitute on noodles and sprayed PAM in the fry pan. Then ruined good intentions by adding a little heavy cream to the eggs and milk. Did cut down on salt too. I also put the lid on the casserole so it wouldn't be too crisp on top. Great flavor, nice consistency--not soupy.

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marysf

Cooking Level: Expert

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Reviewed: May 11, 2008

Has possibilities but I would not make it again using the exact recipe as the eggs scrambled and I did not like the texture. Next time I am going to try adding a can of cream of mushroom soup and omitting the egg.

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BODIE358

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Reviewed: May 4, 2008

I used canned corn instead of mushrooms, and added cheddar along with the swiss. It was delicious and satisfying. A great way to use leftover ham.

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pixeegirl

Cooking Level: Beginning

Home Town: Manlius, New York, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Mar. 29, 2008

this was really good! i also changed a few things i sauted garlic with the onions, i also used cream of mushroom soup and used grated swiss(1/2 c more than called for) and before i put it in the oven i sprinkled imported provolone with grated parmesean and bread crumbs over it. very creamy and cheesy great recipe i will defintely be making this again thanks for sharing

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nancy

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 17, 2008

This was good but I used shredded Swiss cheese instead and that was good. I would like this more for breakfast for dinner but still yummy. Don't forget a little garlic in this dish.

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Natie Anne

Cooking Level: Beginning

Home Town: Naperville, Illinois, USA

Living In: Lemont, Illinois, USA

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Reviewed: Mar. 11, 2008

A versatile dish, you could serve this for dinner or brunch if you wanted to. We quite enjoyed this though, even if the noodles near the top were a bit crunchy and dry in some parts - be sure not to overcook/undercook anything! It might ruin the whole recipe in itself, however this is really good with loads of salt and black pepper.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 8, 2008

I should not review this, but it was awesome place to start. I did what other said and did the mushroom soup and milk thing. Then a can of muchrooms with juice. I add swiss cheese and every cheese going bad in the frig. t Mixed the soup and mushroms,pepper no salt as cheese has a lot. Added more milk, up to the top of the dish and the para. cheese on the top. Turned out great. thank you for the posting.

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Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Mar. 8, 2008

My husband really liked this, although I think he'd eat anything containing ham & Swiss cheese! I did not alter this recipe, which is unusual for me, but I didn't feel it was missing anything! Thanks!

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Nicole

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

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Reviewed: Mar. 4, 2008

The casserole turned out kind of dry and salty. Next time I will cover while baking and omit the salt. Maybe adding some garlic or other spices will give it a little punch.

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Jennifer

Cooking Level: Beginning

Home Town: Enterprise, Alabama, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Mar. 1, 2008

This was okay but it needs something to make it creamier. Next time I'll try adding a can of cream of mushroom soup like others suggested. The eggs scrambled a little bit, but it didn't bother me. I'll give this recipe another try with a few changes.

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tennprincess

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Feb. 22, 2008

I thought it was great. I added a can of mushroom soup as well as adding the mushrooms. I also probably added a little more cheese than called for and I covered the top in bread crumbs....excellent.

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jasmine

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Reviewed: Feb. 18, 2008

i used cream of chicken about 3/4 cup of milk and an egg for liquids and subbed swiss with marble cheddar. also no mushrooms. it turned out awesome. didnt have to cook it for 30 minutes at all so it wasnt dry or anything.

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amber wharton

Cooking Level: Beginning

Home Town: Unicoi, Tennessee, USA

Living In: Lafayette, Indiana, USA

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Ham and Swiss Casserole

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