VanVoorst Ham Casserole Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Dec. 15, 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.
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Photo by Connie

Cooking Level: Intermediate

Living In: Logan, Utah, USA

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Reviewed: Jun. 28, 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.
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Reviewed: Jun. 23, 2010
I used small shell pasta, fat free sour cream and 98% reduced fat cream of mushroom soup. I used part-skim mozzerella and only 2 t. mustard. Pretty tasty. I had made a honey glazed ham a couple months ago and had frozen cut up cubes just for a day when I didn't want to make something else. It's really almost a glorified mac & cheese with ham. I'm not sure I really like it enough to keep in the rotation, I think I'll stick with regular mac & cheese with some ham on the side.
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Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
Reviewed: Apr. 15, 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 :).
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Reviewed: 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!
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Cooking Level: Expert

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Reviewed: Apr. 7, 2010
It was cheesier than I was expecting, but was still great. Definitely will be keeping this one on the list for future leftovers.
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Reviewed: Apr. 6, 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!
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