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Ham and Swiss Casserole

Reviewed: Feb. 2, 2010
Three stars for a great start. When I read the other reviews I didn't know what people meant by "bland" and "dry". Then I made this recipe and found out. I really loved the base recipe, but it is not at all "creamy" like you would expect with the name "casserole". More like "Ham and Swiss Oil and Noodles". I didn't mind the "scrambled egg" texture even though I read the reviews and tried to avoid it by warming the milk and adding it a little at a time to the eggs as I whisked them. I would use this recipe as a base, but definitely add probably twice the mixture of milk and egg and possibly a vegetable like broccoli/peas, like others have suggested with a tangy cheese like the sharp cheddar. Really though, why would you even suggest adding salt when you are using ham?
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