Leftover Ham Casserole

turkey-ham-casseroleHave you ever wondered what to do with the leftover ham from your holiday feast? This recipe for leftover ham casserole combines the delicious taste of homemade mac and cheese with the hearty flavor of a spiral sliced ham. Be forewarned, this recipe is not light on flavor or calories!

What you need:

Leftover Ham

Half a Can of Cream of Mushroom Soup

8 oz Package of Colby/Monterey Jack Cheese Shredded

16 oz Package of Velveeta

Grated Parmesan Cheese

2 Cups Frozen Broccoli Florets

1 Cup Half and Half

Half a Stick of Butter

1 Box Elbow Macaroni

Cook macaroni noodles per package instructions. Drain the water from the noodles. Then, mix noodles with the cream of mushroom soup in  a large bowl. In a large casserole pan pour a layer of noodles. Over the noodles in this order put a couple of pats of butter a layer of ham, a layer of broccoli, a sprinkle of parmesan cheese and a layer of Velveeta slices and shredded cheese. Repeat these steps until you have your top layer. The top layer has only noodles, butter and cheese. Over top the whole casserole pour the half and half. Bake at 350 degrees for an hour. Remove from oven and add bread crumbs. Place bake in the oven for 5 minutes. Allow the casserole to cool for 5 minutes before serving.

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One Response to Leftover Ham Casserole

  1. Rosalba Balbin says:

    Chinese dry-cured hams have been recorded in texts since before the Song dynasty and used in myriad dishes. Several types exist in Qing dynasty cuisine and are used in dishes of stewing hams.

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