VanVoorst Ham Casserole Recipe -
VanVoorst Ham Casserole Recipe
  • READY IN 1 hr

VanVoorst Ham Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2010

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 alterations. I agree that the mustard was a little over-powering in the sauce before cooking, but once the cheese melted though and worked its magic, the mustard faded into the background. The entire thing came out MUCH better than I expected after tasting the sauce prior to cooking. It was super easy and yummy. Note: The next day leftovers were kind of dry and disappointing, so you might want to make two small casseroles and bake separately if you're making two meals of it.

Most Helpful Critical Review
Jan 06, 2011

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, we like a thinner macaroni casserole. I also added another half cup of mozzerella cheese to the casserole ingredients and some sauteed onion and garlic as well. I did not use the mustard, only because I had so very little for lunches this week. I planned on making a cream base for this from scratch but I ran out of energy and ended up using the last can of mushroom soup in my pantry. My boys seemed to like this okay, my littlest ate his whole serving, which was a bonus as that kid complains about everything these days. This made enough for three hungry boys and a lunch for tomorrow. I thought it was good, though next time I might doctor it up and maybe add a little hot sauce next time. It helped me use up pantry ingredients that I had on hand without spending extra money I don't have anyway. I appreciated that. This would be good with tuna instead of ham, too.

Apr 16, 2010

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 added the rest of the cheese instead of putting it on top, 1/2 - 1 cup of frozen peas (didn't measure) and approx. 1/4 cup of heavy cream to dilute the mustardy flavor. I then put some durkee french fried onions on the top. It came out really great, although I would definitely decrease the mustard next time. With my changes, I'd give it 5 stars but as written, I'd say 4. My only complaint is that the directions do not tell you to bake covered or uncovered. I covered it but it could have been a bit warmer in the middle so maybe uncovered would have been better? Also, next time I might throw in a touch more cheese :).

Apr 07, 2010

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!

Apr 09, 2010

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

Dec 20, 2010

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 mustard because of other reviews. It was very good. Next day I added a little milk to it before reheating and we all thought it was even better the next day. I used whole grain Rotini and a little bow tie pasta (regular, not whole grain) I had left in the cupboard.

Apr 13, 2010

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 understandable. During step #3 you need to combine the cooked pasta with the ham/sauce mixture. A keeper!

Feb 22, 2011

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 next day. Great way to use up leftover ham and stretching it for another complete meal.


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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 1012 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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