Macaroni and Ham Casserole
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INGREDIENTS 1 medium onion, chopped
2 tablespoons butter
1 can condensed cream of celery soup
1 (14.5-ounce) can diced tomatoes, drained
1/4 teaspoon thyme
Dash of pepper*
1 cup uncooked macaroni, cooked as directed on package
8 to 12 ounces cooked ham, deli is fine, cut in strips
1/4 cup chopped green bell pepper
1/2 cup shredded American cheeseIn a heavy skillet, cook onion in butter over medium-low heat until onion is tender but not browned. Stir in soup, tomatoes, thyme, and pepper. Add cooked macaroni, ham, and green bell pepper; stir in 1/4 cup of the shredded cheese.
Transfer mixture to a lightly greased 1-1/2 quart casserole. Top with remaining 1/4 cup shredded cheese. Bake at 350 degrees for 30 to 40 minutes, or until heated through.
Makes 4 to 6 servings
Lynne's Note - *If I don't happen to have any leftover ham around, I buy a solid chunk of peppered ham, and don't use the pepper called for in the recipe. And, whenever possible, I always use fresh herbs in place of the dried; just remember to increase the amount of herb when using fresh.
This is another one of those recipes that I double when making. Have one tonight and freeze the other one for a quick meal when you're in a rush, or have unexpected guests drop in (usually it's my grandchildren bringing home a friend to eat dinner with us.