Reviewed: Jul. 31, 2006

This was very good and had great flavor. I took the advice of other reviewers and used a can of cream of mushroom instead of the egg mixture, but I still used the milk and mixed it with the soup.

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Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

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Reviewed: Jun. 25, 2006

I have to say for a super auick meal it was great! I did not have any of the swiss cheese on hand so i used mozerella instead and I cant use mushrooms when I cook for my mom! but other than those things i think if i would have used the recipe as called for it would have been way better, but i will make it again for sure.

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: Jun. 17, 2006

Hubby didn't like this very much. It is one that I will make again when I know that I will have to have something that doesn't take a whole lot of effort. I add a can of peas in to get the veggie for my kids.

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: May 10, 2006

This was really pretty good. I'm not as crazy about ham and cheese as my husband is, but he really enjoyed it. I omitted the mushrooms and used a cup of frozen peas, and I used a can of cream of mushroom instead of the eggs. That gave it a very creamy texture that was great. Thanks for this recipe!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Apr. 30, 2006

Very good - I used chopped leftover ham. My husband was wary when I told him what was for dinner, but he enjoyed. The only problem was that I got the scrambled egg result, and I am not sure what caused it. I let the noodles sit for a good ten minutes before adding the milk and egg mixture. Nonetheless, a satisfying meal!

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Rose

Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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Reviewed: Apr. 30, 2006

This has great flavor, but I thought it was dry. I definitely recommend baking it in a casserole dish that is deep rather than wide. I had too much crunchy top surface even though I baked it for only 20 minutes. The taste is good enough to warrant some playing with this recipe to make it better--perhaps the addition of cream of mushroom soup as others have done.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 29, 2006

Good use of leftover ham. Nothing special, but pretty good.

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Hillary

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Apr. 19, 2006

This was good. I too added a can of cream of mushroom soup which I felt was a necessary addition. I substituted the egg mixture for a toasted bread crumb topping (2 tbsp. melted butter & 1/2 c. bread crumbs). The second time I made this I subsituted sharp cheddar which I preferred over the swiss.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Apr. 5, 2006

I loved this recipe and so did everyone else. Will definitely make again.

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KayDee

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Reviewed: Mar. 24, 2006

good and easy

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casey

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Reviewed: Mar. 21, 2006

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.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 21, 2006

Very easy to prepare and very tasty. I added peas for color. This dish is delicious and I'll make it again.

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vaia

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Reviewed: Feb. 25, 2006

Too dry for me, next time I'll add some mushroom soup and extra can of mushrooms.

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Don M

Cooking Level: Intermediate

Home Town: Campbell, California, USA

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Reviewed: Feb. 23, 2006

This is to die for. It's addicting and even better as leftovers. Asparagus is especially nice served on the side or diced in the casserole. Thanks a million for the best recipe!

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cookingood

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Reviewed: Feb. 22, 2006

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.

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WILYNNE

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Reviewed: Feb. 19, 2006

This was quick and easy to put together. We try to cut back on eggs, so I omitted them (probably will try them next time). I put in 1 cup of chicken broth for moisture, since I didn't use the milk. Next time I will try the mushroom soup, because it was still rather bland and a little dry. I did add 1/2 pkg of peas and that was good. I'll make it again. Thanks for an easy, quick dinner dish.

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JOANN74

Home Town: Bloomington, Illinois, USA

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Reviewed: Feb. 16, 2006

This was very good. I did not have swiss cheese on hand, so I used mozzarella cheese. I did fine that the top was alittle too crunchy, but other than that it was great.

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c-13

Cooking Level: Intermediate

Home Town: Eaton, Indiana, USA

Living In: Farmland, Indiana, USA

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Reviewed: Feb. 2, 2006

Followed another reviewers idea of adding a can of cream of mushroom soup to the noodles. Other than that followed recipe exactly and it was delicious. Will definitely make again.

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Otey1

Home Town: Marysville, Ohio, USA

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Reviewed: Jan. 23, 2006

We all like caserols, ans this is a winner. The tastes all run together and are very good

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BETTY HARRIS

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Avalon, Pennsylvania, USA

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Reviewed: Jan. 20, 2006

This was excellent! I added cream of mushroom soup and left out the mushrooms. Next time I will also cut down on the salt, maybe to 1/2 teaspoon. I'm definitely adding this to my regular recipe rotation!

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JENDOULA

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Ham and Swiss Casserole

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