The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 15, 2012
This meal was really good. I used sharp cheddar instead of American. I also used seasoned bread crumbs. I will make this again.
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Living In: Newark, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 26, 2012
I really like this except I substituted chopped brocolli for the peas
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 10, 2012
Very good. I too doubled the cheese sauce and used half Velveta and half swiss. I am going to try this with tuna instead of ham!
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Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 28, 2012
This was a great casserole, we really enjoyed this dish! Simple to make and very tasty too. Thank You for sharing!
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Cooking Level: Expert

Home Town: Corbett, Oregon, USA
Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Oct. 13, 2011
Comfort food indeed. Substituted Monterey Jack cheese for the American. This dish is heavy hearty and oh so creamy cheesy good.
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Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 22, 2011
I tried to stay true to the original dish, but had to change a few things based on what I had in the house. I wasn't sure if it was 1 1/2 cups cooked or to measure the noodles before cooking. So, I measured and then cooked them. I left out the salt, because I thought it was plenty between the ham and cheese. I started making it before I realized I didn't have frozen peas, so I used cooked green beans. And, I don't care for bread crumbs, so I used buttered crushed Ritz type crackers. I had some leftover American cheese I didn't know what to do with and this worked good for a quick meal to use it up.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 23, 2011
I actually really liked this! I did put some chicken in it, and I think the chicken and the peas go great together! If I make this again, I would might add a little bit more cheese to the mixture. But other than that, I really liked it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 23, 2010
Yummy! This was a hit at our house! I doubled the recipe thinking I would give one away but we ate the next day! This is a keeper!
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Cooking Level: Expert

Home Town: Northville, Michigan, USA
Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 26, 2010
Very yummy recipe! I used shredded cheddar cheese instead of American, and topped with corn flakes cereal. I might add some black pepper next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 16, 2010
This recipe was good but wouldn't have been as cheesy without my additions. I doubled the recipe and used cheddar cheese for the sauce and it was lacking in the cheesy flavor I was looking for. So I added 1 cup of low fat sour cream and 3 packets of dry cheese mix from the macaroni and cheese boxes (those are the noodles I used). I also topped the top with cheddar french fried onions and subbed the peas for a green bean (frozen) and corn (frozen) combo. I ended up needing more sauce because I doubled the veggies and used 3 cups of uncooked noodles, which I cooked and drained (the recipe didn't seem clear to me on that). I also added black pepper, garlic powder, and onion powder. Overall the result was great but I did make quite a few minor changes.
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Photo by JesusIsTheWay

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA
Living In: Minneapolis, Minnesota, USA

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