*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Good comfort food! I'd totally make it again. One reviewer mentioned an over-powering mustard flavor. I'm not a mustard fan so I was nervous but decided to roll with the recipe minus alterations. I agree that the mustard was a little over-powering in the sauce before cooking but once the cheese melted though and worked its magic the mustard faded into the background. The entire thing came out MUCH better than I expected after tasting the sauce prior to cooking. It was super easy and yummy. Note: The next day leftovers were kind of dry and disappointing so you might want to make two small casseroles and bake separately if you're making two meals of it.
This was good! I try to make things as written b/c otherwise it's not really fair to the contributor. However I tasted this before baking it and the mustard flavor was pretty overpowering so I added the rest of the cheese instead of putting it on top 1/2 - 1 cup of frozen peas (didn't measure) and approx. 1/4 cup of heavy cream to dilute the mustardy flavor. I then put some durkee french fried onions on the top. It came out really great although I would definitely decrease the mustard next time. With my changes I'd give it 5 stars but as written I'd say 4. My only complaint is that the directions do not tell you to bake covered or uncovered. I covered it but it could have been a bit warmer in the middle so maybe uncovered would have been better? Also next time I might throw in a touch more cheese:).
I tried to keep to the recipe as written but I made small changes to make it more appealing to my boys. I did have to add some evaporated milk to the casserole ingredients as it was quite thick we like a thinner macaroni casserole. I also added another half cup of mozzerella cheese to the casserole ingredients and some sauteed onion and garlic as well. I did not use the mustard only because I had so very little for lunches this week. I planned on making a cream base for this from scratch but I ran out of energy and ended up using the last can of mushroom soup in my pantry. My boys seemed to like this okay my littlest ate his whole serving which was a bonus as that kid complains about everything these days. This made enough for three hungry boys and a lunch for tomorrow. I thought it was good though next time I might doctor it up and maybe add a little hot sauce next time. It helped me use up pantry ingredients that I had on hand without spending extra money I don't have anyway. I appreciated that. This would be good with tuna instead of ham too.
This is an excellent recipe to use left-overs. It's easy and economical. The author did miss a step in the instructions but that step is such a no-brainer that its omission is entirely understandable. During step #3 you need to combine the cooked pasta with the ham/sauce mixture. A keeper!
We liked this casserole and yes you can taste the mustard a little bit but we didn't find it overpowering as others stated. Maybe it helped that I made this up the day before and cooked it the next day. Great way to use up leftover ham and stretching it for another complete meal.
Too much mustard. Admittedly I only like mustard in small doses. I made this recipe using my Christmas ham. It was too overwhelmingly mustard-flavored for me to eat--but the husband had few qualms! If you like a strong mustard bite I would recommend this. If not be sure to cut the quantity down!
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