Reviewed: Nov. 28, 2007

I sauteed and added 1/2 diced medium onion, 1 sliced large celery stalk, and 1/4 c diced mushrooms. I also added 3 tbsp fat free sour cream. I used 1 whole cup of milk rather than the 1/2 and used 2 cups of cheee total. 1 c. skim mozzerella, 1 c. sharp cheddar. I used 1/4 c ritz crackers, 1/4 cup Panko, and 1/4 c. seasoned italian breadcrumbs for the topping. I baked under foil for 15 minutes without topping, and 15 minutes uncovered with topping. I thought that this recipe was just so/so. It tastes like ham and cheese. I would have added potatoes or some extra ingredient to jazz it up a little. It wasn't bad by any means, just not anything spectacular. NOTE: This recipe makes a HUGE amount of casserole. It's far more than 12 servings, in my opinion. More like 18ish.

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Bella V.

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 24, 2007

Well, I made this with my leftover ham. Made some adjustments as others suggested: included 1 cup ea. sauteed onion and celery; used 2 cans cream of mushroom soup mixed with 1/2 soup can of milk (plus a few extra TBS of milk); pinch of garlic powder; dash of pepper; small squeeze of spicy brown mustard. For the cheese - I used 1 cup shredded cheddar, and 1 cup shredded pepper jack. I also used crushed Ritz crackers on top of the casserole. When it was done, I tasted it before taking out of my roaster oven. Fantastic! BUT.... when I removed it from the roaster, my casserole dish slipped from my hands, and down went the casserole all over my kitchen floor! What a mess, coupled with breaking my favorite dish!! Glad I was able to taste it before it ended up all over the floor!! I think the pepper jack cheese gave it the extra "zing" that some reviewers said it needs. I will be making this again tomorrow.

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SAL K.

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

I used 2 cups macaroni. Also saute the cooked ham,onion,garlic,1 can of cream of mushroom and 1 1/2 cups of milk,canned mushroom(all I had) and mozzerella cheese(all I had)till a boil,then tossed in the macaroni and transfered to dish and baked as followed.

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Chef Lea

Cooking Level: Expert

Home Town: Buena Park, California, USA

Living In: Flint, Michigan, USA

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Reviewed: Oct. 24, 2007

I also took the advice from the others who have rated this recipe and "spiced" it up.... I do have to agree that I should have used 2 cans of milk and/or more sour cream as it did turn out a little on the dry side.... a VERY easy and tasty solution to left-over ham!

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C.H. Sullivan

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Reviewed: Oct. 21, 2007

this was very good. i sauted an onion in some EVOO, added some sour cream, garlic powder and some frozen peas. the topping i used ritz crackers mixed with some parmesean cheese. also added more milk to the mix. YUMMO

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stinkabinka

Cooking Level: Expert

Home Town: Wright City, Missouri, USA

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Reviewed: Oct. 2, 2007

This is the best ham casserole ever!!! My picky 10 y/o loved it!!! I did add a few things like everybody else did. Sour cream, Cooked onions, garlic, 2 cups of med. ch cheese,& plenty of pepper. I also used 25% less sod. Cream of Mushroom and it still tasted GREAT!! This recipe is a keeper!!!

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alison

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Reviewed: Aug. 31, 2007

Added more cheese, peas, and sauteed mushrooms; got RAVE reviews!

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Hoosier Mom

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Granger, Indiana, USA

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Reviewed: Apr. 20, 2007

Good recipe, made several changes...more chz, more milk, added sliced sauteed port. mushrooms, added sour cream

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Hilary

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Reviewed: Apr. 17, 2007

This recipe was a great way to use leftover Easter ham. I didn't have cream of mushroom, so I used cream of chicken soup. I also added about two tablespoons of melted butter to the bread crumbs.I will use this recipe again!

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tmcp

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2007

turned out great! i also added garlic powder, sour cream & minced onion sprinkled parmaesean on top.

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jendo

Cooking Level: Expert

Living In: Campbell River, British Columbia, Canada

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Reviewed: Apr. 10, 2007

This was good, but I made some changes. I used 2 cups of cheddar cheese. I used fat free soup and fat free milk and it was still delicious, although I think next time I will use 2 cans of the soup as it was a touch dry. I added some onion powder and a minced clove of garlic as well. I also used whole wheat pasta (12.75oz box). My kids couldn't get enough and there weren't any leftovers last night!

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Dawn

Cooking Level: Intermediate

Living In: Mays Landing, New Jersey, USA

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Reviewed: Mar. 25, 2007

All I can say is YUM. My whole family loved this dish. I used left over baked ham. Everyone said "this is a keeper". I'm making it again tonight. Thanks

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JEFFNJASONSMOM

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Reviewed: Feb. 22, 2007

Nice recipe. I did add some cooked leftover chicken breast in addition to the ham, use cream of celery and egg noodles (what I had in pantry) and added some frozen peas and about 1/2 cup of sour cream. Everyone liked it, even my picky kids.

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2kids3dogs

Cooking Level: Expert

Home Town: Olmsted Falls, Ohio, USA

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Reviewed: Jan. 5, 2007

I read the previous reviews and added sour cream, extra cheese, some garlic powder, and onion to the recipe. Was a nice way to use up left-over ham. Tastes great warmed up the next day. A nice comfort food. Thanks for posting.

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mommieof5

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2007

This recipe turned out really good, and was a real winner with my two mac-n-cheese loving kids. Following some suggestions from other reviewers, I doubled the amount of noodles, used cream of chicken soup (it's all I had), added 1/2 cup sour cream, increased the milk to a whole can and increased the cheese to 2 cups. I also added 1/4 tsp of garlic powder. I forgot to add the bread crumbs at the end, which was fine. I think I would add a tsp of salt next time too. It was really creamy and delicious and both kids asked for seconds, which is unusual! What's nice about this recipe is that I almost always have all the ingredients on hand, with the exception of the ham. So throwing it together unplanned would work. Will definitely make again when I have leftover ham.

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katieroth

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Reviewed: Nov. 30, 2006

Really good. I would double the recipe because as it is it only fed 4 of us and 2 are below the age of 7.

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Crystal

Cooking Level: Expert

Home Town: Canal Flats, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Nov. 29, 2006

Had to change it a bit - used pepper jack soup instead of the cream of mushroom, a little more cheese and then topped it with crushed tortilla chips. But with those changes everyone in the house except for my picky eater liked it. Thanks!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 27, 2006

What a nice way to use up leftover holiday ham! I read the previous reviews and seasoned to our taste (adding 1/2 cup sour cream, 1/2 cup Parmesan cheese, 2 Tbsp spicy mustard and salt/pepper). An excellent way to enjoy this all-American comfort food. :)

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AuntieJ

Cooking Level: Expert

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Reviewed: Oct. 23, 2006

With the adjustements suggested by others (more cheese and more sauce), it made a great casserole! My friend's 7 year old gobbled her plate down and my boyfriend ate this three days in a row!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Sep. 12, 2006

Great basic recipe, Tommy! Bet you've figured out some additions to it by now also! You gave we creative cooks something to start with. I added 1/4 cup sour cream, 1/4 cup chopped onion, about 2 Tbs. chopped green pepper, used cream of broccoli soup, and LEFTOVER macaroni and cheese topped with seasoned bread crumbs. We loved it!

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GRANNYGRUMP

Cooking Level: Expert

Home Town: Mc Clave, Colorado, USA

Living In: Ely, Nevada, USA

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