VanVoorst Ham Casserole Best Family Recipes
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| VanVoorst Ham Casserole |
"This got here from a protracted line of VanVoorst ladies from rural Illinois. It's a goodie to bypass alongside and works first rate with leftover ham in addition to ham steak! We serve it up with garlic bread and inexperienced beans or broccoli. You can also top with Parmesan cheese and Italian bread crumbs to trade it up."
Ingredients :
- 10 ounces raw spiral pasta
- 2 cups cubed fully cooked ham
- 1 cup sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- half of cup shredded mozzarella cheese
- 2 tablespoons organized yellow mustard
- 1 tablespoon chopped sparkling parsley
- salt and pepper to flavor
- half of cup shredded mozzarella cheese
- 1 tablespoon chopped sparkling parsley
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
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- Fill a massive pot with gently salted water and convey to a rolling boil over high warmth. Once the water is boiling, stir in the pasta, and go back to a boil. Cook uncovered, stirring now and again, until the pasta has cooked thru, however continues to be company to the chunk, about 8 mins. Drain well in a colander set within the sink.
- Preheat oven to 350 levels F (175 degrees C). Grease a 2-quart casserole dish.
- Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl till properly blended. Fold within the cooked pasta, season to taste with salt and pepper, and spoon the combination into the organized casserole dish. Sprinkle pinnacle of casserole with half of cup mozzarella cheese and 1 tablespoon of parsley.
- Bake within the preheated oven till the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to face 5 to ten mins before serving.
Notes :
- Reynolds® Aluminum foil may be used to keep meals moist, prepare dinner it evenly, and make smooth-up less complicated.
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