Ham and Swiss Casserole
Total TimePrep: 15 min. Bake: 40 min.
We really like this one.
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I can't help but think the comments about this recipe being dry might be because too much pasta was used. The recipe calls for 8 oz and most packages are 12 or 16 oz. I weighed my pasta on a scale. I made this recipe for the first time tonight and it was amazing!!! I followed the recipe except that I sauteed my onion with some mushrooms and sprinkled some french fried onions on top. It is very creamy and not dry at all! I seasoned it with salt, pepper and garlic powder. I will definitely be making this again!!
I don't usually do this, but I did not care for this casserole. It may have been me. I did use a different cheese. If I made it again, I would make a béchamel sauce or as Sevilla suggested, use 2 cans of soup. It was not creamy and actually was a little curdled looking. It had the consistency of scrambled eggs. I also did not like the green pepper. i would use a different past, probably macaroni. I would rate my cooking skills above average. Reading this again, my review sounds bad. I apologize, but the bottom line is I won't make it again.
We enjoyed this; however, I'm glad I had the foresight to sauté the chopped onion before adding it. I don't like raw onions in casseroles. I like to do baked ham dinners often, so this is a very good way to use up leftover ham.
My husband and I love this and I make it frequently. I must say that I make it a little differently, though. I leave out the peppers and onion. I use 2 cans of the soup and double the Swiss cheese. (I love cheese!) It is so creamy and cheesy, yum!
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Instead of Swiss try shredded asiago! Winner!!!!!!!
I wanted to love this, but as others mentioned, a bit bland. I tried to doctor it up with minced garlic and red pepper flakes, but still no flavor profile. Love the concept, but not a winner in our family. The thought of a ham and swiss cheese casserole is exciting though, maybe I will play around with the idea! (honey mustard sauce?)
This is a very tasty comfort food. I used cream of mushroom soup, peas instead of green pepper and sauteed the onions before combining all together instead of layering. I used Le Gruyere for the swiss. Yummy! Husband had two helpings.