Reviewed: Aug. 24, 2006

With the adjustment suggested by others, I added one more of my own. Since I am not a fan of cream of mushroom soup, I substituted cream of asparagus soup. It was yummy and my picky 9 year old ate it right up!

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LAURA04

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Reviewed: Aug. 24, 2006

This was a really good recipe for the leftover ham I had and I did make a few changes as suggested by others. My husband and kids liked it. Will make again.

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Lisa's Kitchen

Cooking Level: Intermediate

Living In: Lorain, Ohio, USA

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Reviewed: Jul. 22, 2006

I made the mistake of not reading the comments before trying this recipe (pressed for time) and I'm sorry I didn't make the time. While this is a great way to use left-over ham, it didn't make enough sauce and we prefer more cheese in our casseroles. It was rather bland. I do think it's worth another try with some of the great suggestions from the previous reviewers.

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BDKE

Cooking Level: Expert

Home Town: Liberec, Liberecký Kraj, Czech Republic

Living In: Bolton, Ontario, Canada

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Reviewed: Jul. 9, 2006

This was good. My kids loved it which is always good. As others said, I should have used low sodium soup. Instead of bread crumbs, I used ritz crackers because thats what I had-which probably added to the salt.

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michele

Cooking Level: Intermediate

Home Town: Babylon, New York, USA

Living In: Sarasota, Florida, USA

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Reviewed: May 22, 2006

I added more sharp cheddar cheese along with this recipe. I topped with plain bread crumbs and parmesan cheese. My family loved it.

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TDevinney

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: May 15, 2006

Judy, Great dish! So quick and easy, and everyone loved it, especially my little boy! It contained his favorites...ham, pasta and cheese! He and my husband had 2 helpings. I didn't have enough shredded cheese,(we like it cheesy,chessy, so I added some Velveta and it worked out well. Will be making this again!! Thanks Judy!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Apr. 19, 2006

Great recipe, I added some seasoned salt to the bread crumbs and a little cheese, other than that I was great, wife and kids loved it.

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AFOJC

Cooking Level: Intermediate

Home Town: Ephrata, Pennsylvania, USA

Living In: Airville, Pennsylvania, USA

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Reviewed: Apr. 6, 2006

This recipe was very good...however, I added a few "extras" to ensure that the casserole would be a success. I added a 1/2 tsp. of garlic salt, a 1/2 tsp. of pepper, used about 1/2 cup of low-fat sour cream, 3 tbsp. of low-fat mayo, and 1/2 cup of swiss cheese. The end result was magnificent!

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 17, 2006

Great recipe for leftover ham, this is a wonderful "comfort food" dish! This is a very easy meal to make. I made sure to follow some of the alterations mentioned here in the reviews...increasing the cheese to 2 cups and the milk to 1 can. I also added about 1 tbsp. each of seasoned salt and onion powder, and a little bit of pepper as well. The onion powder and seasoned salt really gave it the flavor it needed.

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Heather

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Reviewed: Mar. 15, 2006

This was great and easy! It also used up our left over ham :) It was a little rich, but the flavor was excellent!

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Katy Q.

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2006

I used suggestions from many different people to make this a tasty recipe. I cooked celery, onion, and fresh mushrooms in some marg. and added it to the pasta. I also stirred some seasoned pepper, thyme, garlic, parsley, oregano, and seasoned salt into the veg. while they were cooking. I used a full can of milk and added some lt. sour cream to the soup mixture. For the chz., I used about a cup of mild cheddar and a cup of sharp cheddar (both reduced fat). For the topping, I mixed seasoned breadcrumbs with saltine crackers and about two tablespoons of marg. I also sprinkled a little sharp cheese under the topping. This filled a 9x13 pan. My husband loved this and went back for seconds. I definately recommend making changes to the original recipe to jazz it up, otherwise this would be very bland.

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JENNLYNN

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

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Reviewed: Feb. 2, 2006

This was a pretty good recipe! I personally don't care for ham mixed with cream of mushroom soup. I don't think they blend very well in flavor. However hubby loved this and he's a picky eater. It is however a wonderful recipe for a base. Thanks for a recipe I will make for hubby and plan on playing with.

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KimJag

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Alden, New York, USA

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Reviewed: Jan. 19, 2006

We really enjoyed this one, although I did doctor it up a bit (can't help myself sometimes!). I sauteed some onion & celery in butter, then mixed it into the cooked macaroni...stirred in the other ingredients and added an 8.5 oz. can of peas (drained). Yum!

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RUMOUR

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jan. 7, 2006

Easy to make. Kids thought it was OK. Next time I'll add a few spices. It was a little bland.

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Deci 31

Cooking Level: Expert

Home Town: Belfair, Washington, USA

Living In: Tahuya, Washington, USA

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Reviewed: Jan. 4, 2006

Very quick, easy & hearty using modifications suggested by others: 4 cups cooked macaroni (8 oz pre-cooked weight of sea shell pasta), a whole soup can of milk & 2 cups of shredded cheese. My picky eater husband loved it! Thanks Tommy.

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SCSLB

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 28, 2005

Modify the recipe as follows: Use 3 cups macaroni, 1 1/2 cups ham, Ritz crackers (or the like) mixed with a bit of Parmesan to top it off, a whole can of milk, increase cheese to 2 cups and add an additional 1/2 can of Cream of Celery soup. Also add vegetable - I love this with broccoli or asparagus, but corn, carrots, mushrooms, etc...all work well. Note that if you use potatoes you will need to increase the amount of liquid to suit to absorbtion. I also add seasonings, including garlic, thyme, marjoram and pepper.

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Rachel Martineau

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 22, 2005

Easy to make, delicious and followed suggestion to add onion, garlic and extra milk.

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LA

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Reviewed: Nov. 8, 2005

This was really good, but I did alter the recipe slightly. I sauteed a medium sized onion along with 1 clove of garlic and added that to the cheese sauce. The only change I made to the cheese sauce was to add 1 tsp of dry mustard powder. I cooked 4 cups of macaroni as suggested by other reviewers and I also added about 1-1.5 cups of diced leftover ham. Lastly, instead of breadcrumbs for the topping, I crushed up some Ritz crackers, mixed with some shredded cheddar cheese and dumped a few tablespoons of melted butter of the top; this is a fabulous topping that my mother uses when she makes mac & cheese. The dish turned out really, really good...but I think next time I make it, I will add 3 cups of macaroni only, DH and I would like the cheese sauce a little more moist, but this is only a personal preference.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Oct. 10, 2005

Not something I would actually cook a ham for, but a genius way to have a left over ham meal. I added 1.5 cans of cream of mushroom soup with garlic. About 3 cups of sharp cheddar. Salt, pepper and a bit of garlic. A good way for ham the second day. I baked covered the first 20 mins. , then put italian bread crumbs on top, covered and baked another 10. But, I can say, it is filling and I am full, Served with fresh tomato slices and olive bread.

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UrbanBeachBum

Home Town: Holden Beach, North Carolina, USA

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Reviewed: Oct. 5, 2005

Wow, this was a great comfort food casserole, so quick and easy. I followed previous suggestions and my own ideas. I used 4 cups macaroni, 2 cups shredded SHARP Cheddar cheese, the regular cream of mushroom (NOT fat free/low fat), used a WHOLE can of milk, added 1/4 cup my favorite grainy mustard (per previous suggestions), baked 15 minutes and then added my version of the bread crumbs for the last 15 minutes. For the topping I used 1/4 cup Italian bread crumbs, 10 crushed saltines, 1/4 cup (will use 1/2 cup next time), and moistened with 1 tablespoon vegetable oil (could use melted butter). This was moist and delicious.

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