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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
  • Dash pepper
  • 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


  1. In a saucepan, sauté onion in butter for 3 minutes or until tender.
  2. Stir in flour, salt, nutmeg and pepper.
  3. Gradually add milk, stirring constantly.
  4. Add the green pepper, mushrooms and pimientos. Bring to a boil; boil and stir for 2 minutes.
  5. Remove from the heat; add macaroni and mix well.
  6. Spoon half into a greased 13 x 9-inch baking pan.
  7. Sprinkle with ham and 1/2 cup Parmesan cheese.
  8. Top with the remaining macaroni mixture.
  9. Sprinkle with remaining cheese.
  10. Bake, uncovered, at 375 degrees F for 20-30 minutes or until bubbly.

6-8 servings

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