Recipe by Linda Clark
"This is a great way to use leftover ham, chicken, turkey or beef. A creamy soup mixture of meat, pasta, cheese and veggies provides a great next day casserole."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped cooked ham
1 (8 ounce) package
shredded Cheddar cheese
1 (10.75 ounce) can
condensed cream of chicken soup
1 (15 ounce) can
mixed vegetables, drained
salt and pepper to taste
With the changes I made to the original recipes I give this 5 stars - otherwise if I'd followed the recipe - probably a 2-3 star. I did cook up the macaroni as advised by others - otherwise I think it wouldn't have cooked properly with the amount of liquid asked for! I didn't add the canned veggies - but cut up my own and cooked them up in abit of olive oil and added them to the mixing bowl. I didn't have a can of cream of chicken - so added mushroom instead - which was fine. Also, for the milk mixture - I glitzed mine up by substituting a 1/4 cup of the milk with marsala wine - made for a very rich sauce. I also added a few drops of Tabasco and Worchestshire sauce as well as Mrs. Dash. I think the next time I make it I will make a bread crumb topping. I can't wait to make it again!!
The recipe doesn't say to cook the macaroni before mixing everything together and it should. I didn't cook it beforehand and it didn't get done all the way. It was okay - I'm sure it will be better the next time when the pasta is cooked all the way.
I didn't have a package of macoroni, so I used a box of mac & cheese. I cooked it according to the package, then added the ham, about 3/4 c of milk, 1 cup of frozen veggies, and a can of cream of chicken soup. I poured it in a 1 1/2 qt casserole dish and topped with french fried onions and crushed crackers mixed with melted butter. I cooked @ 350 for about 35 min. GREAT!
This was an easy, good tasting way to use up some leftovers. I had a hard time getting the macaroni to get done, though. I think next time I will boil the macaroni before adding it to the casserole dish.
This recipe is lacking serious instructions. What the author forgot to mention was to add 1 (8 ounce) package elbow macaroni - COOKED! If you follow the instructions given you will not be eating in 45 mins. I followed this recipe without cooking the noodles but felt because the noodles were uncooked it needed more liquid - so I doubled the milk.
I had a leftover pork roast that I used for the meat. Used bowtie pasta and only 1 c of cheese to reduce calories. Doctored up the spices as others suggested with Worchestershire sauce, Mrs. Dash, garlic, Tobasco, etc. Cooked bowties separately. Added probably 1/2 cup more milk as I didn't want it to be dry. Nice dish to use up leftovers.
This was excellent. I used cream of mushroom soup (since I didn't have any cream of chicken) and I also left out the vegetables. I did cook the pasta al dente. I also put a few drops of tabasco sauce in the milk and soup mixture. When all ingredients were in the casserole dish and mixed well, I topped with some italian spiced bread crumbs. It was delicious.
Good stuff. I halfed the recipe with good results. Next time I might want to put some kind of cracker or bread crumb topping but there will be a next time. Cook the macaroni first also, thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 173
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a cheesy baked casserole with ham, potatoes, and corn.
A creamy, one-pan chicken pasta with Alfredo and pesto sauces.
A comforting combination of chicken, veggies, and creamy sauce.