Recipe by Linda Clark
"This is a great way to use leftover ham, chicken, turkey or beef. A creamy soup mixture of meat, pasta, cheese and veggies provides a great next day casserole."
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chopped cooked ham
1 (8 ounce) package
shredded Cheddar cheese
1 (10.75 ounce) can
condensed cream of chicken soup
1 (15 ounce) can
mixed vegetables, drained
salt and pepper to taste
With the changes I made to the original recipes I give this 5 stars - otherwise if I'd followed the recipe - probably a 2-3 star. I did cook up the macaroni as advised by others - otherwise I think it wouldn't have cooked properly with the amount of liquid asked for! I didn't add the canned veggies - but cut up my own and cooked them up in abit of olive oil and added them to the mixing bowl. I didn't have a can of cream of chicken - so added mushroom instead - which was fine. Also, for the milk mixture - I glitzed mine up by substituting a 1/4 cup of the milk with marsala wine - made for a very rich sauce. I also added a few drops of Tabasco and Worchestshire sauce as well as Mrs. Dash. I think the next time I make it I will make a bread crumb topping. I can't wait to make it again!!
The recipe doesn't say to cook the macaroni before mixing everything together and it should. I didn't cook it beforehand and it didn't get done all the way. It was okay - I'm sure it will be better the next time when the pasta is cooked all the way.
I didn't have a package of macoroni, so I used a box of mac & cheese. I cooked it according to the package, then added the ham, about 3/4 c of milk, 1 cup of frozen veggies, and a can of cream of chicken soup. I poured it in a 1 1/2 qt casserole dish and topped with french fried onions and crushed crackers mixed with melted butter. I cooked @ 350 for about 35 min. GREAT!
This was an easy, good tasting way to use up some leftovers. I had a hard time getting the macaroni to get done, though. I think next time I will boil the macaroni before adding it to the casserole dish.
This recipe is lacking serious instructions. What the author forgot to mention was to add 1 (8 ounce) package elbow macaroni - COOKED! If you follow the instructions given you will not be eating in 45 mins. I followed this recipe without cooking the noodles but felt because the noodles were uncooked it needed more liquid - so I doubled the milk.
I had a leftover pork roast that I used for the meat. Used bowtie pasta and only 1 c of cheese to reduce calories. Doctored up the spices as others suggested with Worchestershire sauce, Mrs. Dash, garlic, Tobasco, etc. Cooked bowties separately. Added probably 1/2 cup more milk as I didn't want it to be dry. Nice dish to use up leftovers.
This was excellent. I used cream of mushroom soup (since I didn't have any cream of chicken) and I also left out the vegetables. I did cook the pasta al dente. I also put a few drops of tabasco sauce in the milk and soup mixture. When all ingredients were in the casserole dish and mixed well, I topped with some italian spiced bread crumbs. It was delicious.
Good stuff. I halfed the recipe with good results. Next time I might want to put some kind of cracker or bread crumb topping but there will be a next time. Cook the macaroni first also, thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 173
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