Warm Up With My Delicious Ham-Penne Casserole

Ham-Penne casserole, side view.jpeg
Making dinner couldn’t be an easier than with my Ham-Penne Casserole recipe.


Nothing tastes better to me than a tasty casserole like my Ham-Penne Casserole when it’s freezing outside.  This casserole that I want to share is not only delicious, but another easy recipe that you won’t be stuck laboring in the kitchen for all that long.

My Ham-Penne Casserole has a velvety-cream cheese and mushroom soup-based sauce accented beautifully with just some prepared mustard along with onion and garlic powers to bring up maximum flavor from ham.  Topped with toasted buttered breadcrumbs and Parmesan, this casserole is hearty, rich and sure to become a favorite, if your family is anything like mine.

My Ham-Penne Casserole is rich and satisfying.


I hope when you want to save yourself some work without sacrificing great taste that you’ll give my recipe a try. Honestly, I really think that you’ll love it.


My Ham-Penne Casserole


4 cups of dry penne pasta
1 can (10-1/2 oz.) of cream of mushroom soup
1 teaspoon dried onion powder
1/4 teaspoon dried garlic powder
2 teaspoons of prepared mustard
½ package (4 oz.) of Neufchatel or cream cheese
1 soup can of milk
3/4 teaspoon of salt
2 cups of finely, chopped ham



1 or 2 slices of toasted bread or ½ cup of toasted breadcrumbs
1-1/2 tablespoons of melted butter
1 tablespoon of grated Parmesan cheese

Cook the penne and drain.

In a small pot, combine soup and the milk and heat till smooth before stirring in the mustard, onion and garlic powders, salt, and the Neufchatel cheese.

Chop the ham and set aside.

Grease a baking pan like your lasagna pan or a 1-1/2 quart casserole.

Now layer half the pennes, then some ham pieces before pouring on some sauce.  Once you finish, start again with another layer of pennes, ham and then sauce until you use everything up.

Top with buttered cubes of toast or breadcrumbs and then bake in a 325-degree oven, uncovered for about 25 minutes until a golden-brown.



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