Cheddar Ham Casserole
Here is a way to use up some of your leftover baked ham from Easter by making this Cheddar Ham Casserole recipe! It's a combination of great ingredients, and it will never taste like leftovers. Plus, you can make it from canned tender-chunk ham, if you don't have leftover ham!"I used 6 oz of macaroni. This must be a data entry error. It is a great dish for kids. I served it to the grandchildren on Easter. The adults had a different menu but some slipped out to sample this dish. Delicious!" - loumills5717
Yield: 8 Ready in 45 minutes
29 people trying soon
Cheddar Ham Casserole Preparation
Place 6 oz. uncooked pasta into rapidly boiling water in a medium to large pot. Add 1 tablespoon salt. Stir and then let cook for about 8 minutes, until al dente (cooked, but still chewy, not mushy). While cooking your pasta, prepare your cheese sauce. Melt 2 tablespoons butter or margarine in a saucepan. Remove from heat and add 1/4 cup flour. Stir the flour and butter or margarine until blended. Now, add 1 1/2 cups milk and 1 1/2 cups shredded Cheddar cheese. Return this mixture to the stove, add a dash of salt, and cook, stirring constantly, until mixture is thickened and smooth. Your pasta should be done now, and when it is done, drain the water through a colander and return the cooked pasta to its original pan. Combine the cooked cheese sauce with the cooked pasta. Add (2) 5 oz. cans of tender-chunk ham and 1/2 cup chopped green bell pepper. Stir together, and then and an additional 1/2 cup milk (or desired amount for creaminess). Stir completely, and then pour into a fairly large baking dish that has been sprayed with cooking oil. Bake in an oven that has been preheated to 350 for 1/2 hour. Turn oven to broil, and brown the top for about 5 minutes, or to your liking. Happy Easter (and day-after-Easter)
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?