Colorful Pasta with Ham Recipe
Colorful Pasta with Ham Recipe photo by Taste of Home

Colorful Pasta with Ham Recipe

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"I made up this hearty noodle casserole as I went along, and my family was pleased with the end result," writes Heather Rowan. The Richmond, Missouri cook says she now doubles the rapid recipe and stores the extra casserole in the freezer for a night when time is at a premium.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 8 servings


  • 1 package (16 ounces) tricolor spiral pasta
  • 1-1/2 cups cubed fully cooked ham
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 can (2.8 ounces) french-fried onions, divided
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup milk
  • 1/2 teaspoon each celery salt, garlic powder and pepper

Nutritional Facts

1 serving (1 each) equals 478 calories, 17 g fat (8 g saturated fat), 42 mg cholesterol, 1299 mg sodium, 58 g carbohydrate, 3 g fiber, 19 g protein.


  1. Cook pasta according to package directions; drain. In a greased shallow 3-qt. baking dish, combine the pasta, ham, corn, 1 cup cheese and 3/4 cup onions. In a bowl, combine the broth, soup, milk and seasonings. Pour over pasta mixture; mix well.
  2. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese and onions. Bake 5 minutes longer or until heated through. Yield: 8 servings.
Originally published as Colorful Pasta with Ham in Quick Cooking May/June 2002, p63

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Reviewed Oct. 2, 2014

"I made this four stars somewhat on the quick and easy factor. It was tasty and my family liked it. It uses basic ingredients in your pantry and helped out on a day I didn't have much time. Instead of the fried onions, I crushed chips on top."

Reviewed Apr. 17, 2012

"Makes lots and we loved the french fried onions on the top. I was hoping the sauce would be thicker but otherwise a very good casserole."

Reviewed Mar. 8, 2012

"I absolutely LOVE this recipe. I make it all the time for both my family and as a freezer meal for others. I often divide it between two 8x8 pans."

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