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Bubbly Ham Casserole
1/4 cup chopped onion
1/4 cup butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash ground nutmeg
2-3/4 cups milk
1/4 cup chopped green bell pepper
1 (4 ounce) can mushrooms stems and pieces, drained
1 (4 ounce) jar diced pimientos, drained
1 (7 ounce) package macaroni, cooked and drained
1 1/2 cups cubed fully cooked ham
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
In a saucepan, sauté onion in butter for 3 minutes or until tender.
Stir in flour, salt, nutmeg and pepper.
Gradually add milk, stirring constantly.
Add the green pepper, mushrooms and pimientos. Bring to a boil; boil and stir for 2 minutes.
Remove from the heat; add macaroni and mix well.
Spoon half into a greased 13 x 9-inch baking pan.
Sprinkle with ham and 1/2 cup Parmesan cheese.
Top with the remaining macaroni mixture.
Sprinkle with remaining cheese.
Bake, uncovered, at 375 degrees F for 20-30 minutes or until bubbly.
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