12 December, 2010

Cheesy Ham Bake

This recipe is from FABULOUS FREEZER MEALS by Jenny Ahlstrom Stanger. You may recognize the title from one of my freezer meals. Very easy to make and store. The step by step instructions make this recipe no contest to use in one of your family planned meals for the month. I won't be postng many of her recipes as she has done the work for you to buy her book - but please try it out and the few others I will eventually post. It will be worth it for your family and pocket book.

1 pkg. (13-16 oz.) Rotini, or other small sturdy pasta
2 C. cubed Fully Cooked Ham
1 can (10 3/4oz.) Cream of Chicken Soup
1 C. (8 oz.) Sour Cream
1/2 C. Chopped Onion
1/2 C. Sliced Olives, op.
1 Tbsp. Mustard
1/2 tsp. Seasoned Salt
1 tsp. Worcestershire Sauce

1 C. soft Breadcrumbs (or crushed crackers)
2 Tbsp Butter or Margarine, melted
1 C. Shredded Cheese

Cook noodles for 10 minutes or until they just start to soften in boiling water; drain and place in a large bowl. Add the ham, soup, sour cream, onion, olives, mustard, seasoned salt, and worcestershire sauce.

Transfer to 2 greased 9x13 inch baking dishes or foil pans. In a bowl, toss breadcrumbs and butter; add cheese. Sprinkle over casseroles. Cover one casserole with several layers of plastic wrap, label and freeze.

Bake the second casserole, uncovered, at 325 degrees for 30 minutes or until heated through.

Remove wrapping and bake frozen casserole, uncovered, at 350 degrees for 90 minutes. Or thaw in refrigerator overnight and bake, uncovered, at 325 degrees for 55 minutes or until heated through.

YIELD: two 9x13 inch pans (8 servings each)

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