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Ham and Swiss Casserole

Reviewed: Oct. 12, 2012
Just made this recipe (doubled) and it's a keeper (all of us to include hubby and 3 teenagers). I added fresh chopped garlic and used fresh baby bella mushrooms (10oz container). I saute'd the garlic, onion and mushrooms in butter. I completed omitted the salt because I add salt when cooking the pasta and because the leftover ham I was using up was a MASH's ham and it was salty. I also added a 16oz bag of frozen peas. I didn't have milk and used 1/4 cup of half and half and about a 1/2 cup of leftover sour cream. I didn't have the scrambled egg effect and like another reader I attribute that to having the ingredients cooled before I poured the liquid on top. This literally made 2 casseroles dishes worth! I covered each casseroled with foil to avoid possible drying out as some readers experienced and they turned out perfect.
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