- 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
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons prepared yellow mustard
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley.
- Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.
03/28/2018
recipepes.com
VanVoorst Ham Casserole, recipe
PT15M
PT1H
5
455 calories
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