Reviewed: Feb. 7, 2013

We really liked this recipe. I only had 1/2 cup Mozzarella cheese, so I used Parmesan for the topping cheese and it worked out great. I also had to use dried parsley. I was cautious about the amount of mustard, so I only used 1 tablespoon, but I think the full amount would have been fine. Caution on the "salt to taste." When taste testing prior to baking, I added salt because it seemed to need it, then after baking and all the flavors had melded, it was too salty. It's a great way to use up left over ham and I'll make it again.

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Reviewer:

gtyyup

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Princeton, Oregon, USA

Reviewed: Dec. 27, 2012

had to say, the mustard for me ruined the dish. I added frozen broccoli to mine to try and add a veggie element. may try it again, less the mustard and less (maybe 3/4 cup) of sour cream. 3 out of 5 for the boys and I.

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Reviewer:

the boys and I

Reviewed: Dec. 7, 2012

Didn't have fresh parsley so just added dry parsley to the casserole mixture. No salt required on account of the soup and ham. Also cooked some fresh mushrooms in the microwave and added to the casserole. Goodo.

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Reviewer:

Phoebe

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Sep. 25, 2012

Very good. Was concerned about it being too mustardy but after reading the reviews, I, once again, put my faith in complete strangers and took a chance on it. Once again, they were right. You could definitely taste the mustard but it was in no way over-powering or distracting. It was really good. Made it just as written.

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Reviewer:

OneBiteRule

Cooking Level: Intermediate

Reviewed: Jun. 5, 2012

I just made this, however I made a couple alterations, I used swiss cheese instead of mozzerella, I like the combo of hame and swiss and I used dijon mustard instead of yellow. The flavor is very nice and not overpowering as some had said with the yellow. Will definitely had this recipe to my list.

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