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Ham and Swiss Casserole Recipe

Ham and Swiss Casserole Recipe photo by Taste of Home

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Here’s a delightfully rich and creamy, all-in-one meal from Julie Jackman in Bountiful, Utah. “My family just loves the easy-to-fix sauce,“ Julie says, “and it’s a great way to use up leftover ham.“ TIP: For a delectable, creamy and comforting side dish, simply eliminate the ham.

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Ham and Swiss Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

8 ounces uncooked penne pasta
2 envelopes country gravy mix
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded Swiss cheese
2 cups cubed fully cooked ham
4-1/2 teaspoons ground mustard

Directions

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook gravy mix according to package directions. Stir in the spinach, cheese, ham and mustard. Drain pasta; stir into ham mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 8 servings.

Originally published as Ham and Swiss Casserole in Simple & Delicious May/June 2006, p13

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Reviews for Ham and Swiss Casserole

Ham and Swiss Casserole

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Reviewed on May. 19, 2013 by Joscy

Making up menu for this week ~ this will definitely be on it. Thank you for sharing!

Reviewed on May. 14, 2012 by barb347444

This is easy and delicious. I have also made it with fresh asparagus in place of the spinach and prosciutto in place of the ham. Now...if you have dietary restrictions (sodium) either alter the recipe (good cooks know how to do that) or use low sodium recipes - there are a million of them. But not so much drama, if you please.

Reviewed on Jan. 09, 2012 by andi99

I don't make a lot of casseroles like this and apparently I should! It was really good. My husband loved it. I did use 3 cups of uncooked small pasta shells instead of the 8 oz of uncooked penne. It turned out great!

Reviewed on Sep. 23, 2011 by gerrigraphics

What is wrong with you people who keep rating recipies that you have not tried? Your vote should not be counted

Reviewed on Sep. 01, 2011 by Donalee2

I HAVEN'T TRIED THIS RECIPE AND IT SOUNDS GOOD THEN I SEE THERE IS STORE BOUGHT GRAVY IN IT AND THAT STUFF HAS LOTS OF SODIUM IN IT AND MY HUSBAND HAS TO WATCH SODIUM. I THINK ONE OF THOSE PACKAGES WOULD PROBABLY MAKE A CUP OF GRAVY SO I GUESS YOU COULD MAKE YOUR OWN GRAVY FOR IT. I DON'T BUY VERY MUCH READY MADE STUFF IF I CAN MAKE IT AT HOME. THIS RECIPE DOES SOUND GOOD.

Reviewed on May. 06, 2011 by Knh29

Great taste and easy to prepare. Add a nice salad and you have a complete meal in less than an hour.

Reviewed on Dec. 29, 2009 by alichaandharley

I love this recipe. I make it all the time. I think the ground mustard adds a great flavor to the dish.

Reviewed on Apr. 16, 2009 by valanddansmith

This was delicious, comforting and different!!! However, I thought it actually tasted better before I added the mustard - the mustard ended up overpowering the creaminess of the gravy and cheese. I will definitely make it again, with this minor change!

Reviewed on Nov. 13, 2008 by pinkirishlace

This was delicious! Very quick and simple to prepare. I will definetly be making this again and again!!! Thank you for posting this recipe.