My Ham Casserole is a great way to make use of any leftover ham that you might have or some piece that you stored in the freezer from the last time you had a ham. This recipe is easy and chalked with veggies, just enough cheddar cheese in a creamy, delicately seasoned mushroom soup sauce.
If you’re trying to watch your salt intake, you will especially appreciate that my recipe only has ½ teaspoons of salt. The reason this main dish can still taste just as flavorful instead of bland is because of ground cumin powder. Believe it or not, the same amount of ground cumin powder replaces the missing salt just fine.
My Ham Casserole recipe just involves chopping a small onion and browning it first before basically assembling the rest of the ingredients and tossing in your oven to bake.
You can use any form of pasta that you like. When I made this dish, I had the spiral pasta in my pantry. I have used this with penne macaroni, elbow macaroni, etc. Whatever you find in your cupboard or on your shelf can work for my Ham Casserole recipe.
I hope that you try this recipe because it is very good without a lot of work, ingredients and salt.
My Ham Casserole
1 small onion, finely chopped
3 tablespoons of olive oil or corn oil
1 can of condensed cream of mushroom soup (10.5 oz.)
2 cups of chopped ham pieces
8 oz. of frozen chopped broccoli
8 oz. of your favorite macaroni pasta
1 soup can of milk
1 can of peas (15 oz.)
½ teaspoons of ground cumin powder
½ teaspoons of black pepper
½ teaspoons of salt
paprika to sprinkle on top
Brown your onions in the olive oil until golden brown.
Next, add the rest of the ingredients and warm through before placing in a covered casserole. Sprinkle lightly with some paprika before covering with your lid and placing in a 350-degree oven for about 30 minutes.
If it looks a little dry, add about one-fourth cup of milk and stir before returning to the oven for about five or 10 more minutes or so.
You want this casserole hot and bubbly.