If you want a quick and easy dinner solution, I have just what you have been searching for with my canned ham tomato-mushroom casserole recipe. What else that you will appreciate is how economical it is to make because you can get two meals out of one canned ham, which can stretch your budget. Furthermore, the taste of this is delicious with a thicker creamy sauce made even better with cheese, a generous portion of fresh basil and just a little fire from two jalapeno peppers.
What I like to do when I make this canned ham tomato-mushroom casserole is to divide the can in half. Sometimes, I make slices and fry with some onions in olive oil for hot sandwiches. The remaining portion will be saved to make another recipe later in the week.
You can use any canned ham or even small canned ham meat such as SPAM or a canned corned beef in this recipe. Whatever option that you prefer works. Let me tell you that even reluctant young eaters will insist on seconds once that get their first bite.
The most work that you’ll do in preparing my canned ham tomato-mushroom casserole will be chopping your onion, basil, and jalapeno peppers. If you hate anything hot, then simply skip using the jalapeno peppers. However, this variety of pepper is quite mild as far as that heat goes and just livens up the flavor in my opinion. The next hardest part is pulling those tabs to open the cans and boiling your pasta. The rest is a breeze because you basically just fry and then incorporate the ingredients until the sauce thickens before baking. Your oven does the rest.
Using ham is so versatile. Therefore, I make quite a few different casserole recipes that you may want to check out. All these that I am sharing are family favorites like my easy ham casserole, a zesty ham and lima bean casserole and a crunchy ham-chicken casserole. I also really love serving my family ham-penne casserole with a white cream cheese sauce that is awesome. I never have leftovers when I make it.
Canned Ham Tomato-Mushroom Casserole
- 1 small canned ham at least 12 oz.
- 1 can of cream of mushroom soup 10-1/2 oz.
- 1 can of cream of tomato soup
- ½ cups of fresh basil chopped
- 1 teaspoon of salt
- 2 jalapeno peppers cut with seeds removed
- 1 medium onion finely chopped
- 3 tablespoons of olive oil
- 3 tablespoons of flour
- 8 slices of American cheese
- 8 oz. of your favorite form of pasta cooked
- 2 soup cans of milk
Fry the chopped onion with the pepper in the olive oil until golden brown.
Take off of the heat and coat with the flour.
Add the soups, chopped basil, salt, milk and cook until the mixture begins to thicken.
Add the chopped ham and cooked pasta last before taking it to bake in a 350-degree oven for about 30 minutes. Check after 20 minutes to see if it is moist enough. If it looks like it is drying, add little more milk (about a half of can more to keep it velvety.