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VanVoorst Ham Casserole
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Prep Time:
15 minutes
15 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
60 minutes
60 minutes
Upgrade your leftover ham with a rich and creamy casserole featuring sour cream, mozzarella, spiral pasta, and mushroom soup topped with fresh parsley.
Ingredients:
- 10 ounces uncooked spiral pasta
- 2 cups cubed fully cooked ham
- 1 cup sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons prepared yellow mustard
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
Instructions:
- Fill a large pot with salted water and bring to a rolling boil. Add pasta and cook until al dente, about 8 minutes. Drain in a colander.
- Preheat the oven to 350°F (175°C) and generously grease a 2-quart casserole dish.
- Combine ham, sour cream, mushroom soup, 1/2 cup mozzarella cheese, yellow mustard, and 1 tablespoon parsley in a bowl until fully mixed. Gently stir in cooked pasta, season with salt and pepper to your liking, and transfer everything to the casserole dish. Top the casserole with remaining 1/2 cup mozzarella cheese and 1 tablespoon parsley before baking.
- Bake in the preheated oven for about 30 minutes until the casserole is hot, bubbly, and the cheese topping is melted and lightly browned. Let it stand for 5 to 10 minutes before serving.