VanVoorst Ham Casserole

VanVoorst Ham Casserole

28
Lindsay Clark 1

"This came from a long line of VanVoorst women from rural Illinois. It's a goodie to pass along and works great with leftover ham as well as ham steak! We serve it up with garlic bread and green beans or broccoli. You may also top with Parmesan cheese and Italian bread crumbs to change it up."
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Ingredients

1 h servings 437 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  3. Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley.
  4. Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.

Reviews

28
  1. 34 Ratings

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Most helpful positive review

Good comfort food! I'd totally make it again. One reviewer mentioned an over-powering mustard flavor. I'm not a mustard fan, so I was nervous, but decided to roll with the recipe minus altera...

Most helpful critical review

I tried to keep to the recipe as written, but I made small changes to make it more appealing to my boys. I did have to add some evaporated milk to the casserole ingredients as it was quite thick...

Good comfort food! I'd totally make it again. One reviewer mentioned an over-powering mustard flavor. I'm not a mustard fan, so I was nervous, but decided to roll with the recipe minus altera...

This was good! I try to make things as written b/c otherwise it's not really fair to the contributor. However, I tasted this before baking it and the mustard flavor was pretty overpowering so ...

I tried this recipe tonight, and followed it exactly. I enjoyed it and so did my two kids! Great way to make that leftover ham!

It was cheesier than I was expecting, but was still great. Definitely will be keeping this one on the list for future leftovers.

I tried to keep to the recipe as written, but I made small changes to make it more appealing to my boys. I did have to add some evaporated milk to the casserole ingredients as it was quite thick...

I had my doubts that the family would like this..they are quite picky. But it was a hit! My husband (who is especially picky) said to "keep the recipe". YAY!! I was a little skimpy on the must...

This is an excellent recipe to use left-overs. It's easy and economical. The author did miss a step in the instructions but that step is such a no-brainer that its omission is entirely underst...

We liked this casserole and yes, you can taste the mustard a little bit but we didn't find it overpowering as others stated. Maybe it helped that I made this up the day before and cooked it the ...

Too much mustard. Admittedly, I only like mustard in small doses. I made this recipe using my Christmas ham. It was too overwhelmingly mustard-flavored for me to eat--but the husband had few qua...